Broccoli Dill Pickle Soup with White Beans & Potatoes

thefirstmess.com

TinaB

2 tablespoons olive oil

1 medium yellow onion, small dice

2 sticks celery, small dice

4 cloves garlic, minced

2 tablespoons nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

pinch chili flakes, optional

2 bay leaves

3 medium Yukon gold potatoes, chopped (480 grams/3 cups chopped potatoes)

2 teaspoons Dijon mustard

sea salt and ground black pepper, to taste

6 cups vegetable stock

1 bunch broccoli, stems and florets chopped (about 375 grams)

1 ½ cups cooked white beans (from a 15 oz can)

½ cup chopped dill pickles

1 to 2 cups baby spinach, optional

½ cup raw cashews, soaked for at least 2 hours and drained

1 tablespoon light miso

pickle juice/brine, to taste (see note)

⅓ cup chopped fresh dill

subheading: Equipment:

Blender

subheading: Notes:

I use 2 tablespoons of pickle brine and find that to be perfectly tangy for my tastes-I say this as someone who really loves pickles and acidic food in general.

Soaked sunflower seeds or macadamia nuts stand in nicely for the cashews. Soak macadamias for a full 8 hours though.

I add the baby spinach to the blended portion of the soup because I love the pretty green colour and extra veggie boost. Of course you can leave it out and the soup will still be great!

Directions at thefirstmess.com

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