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This unexpected Pickle Broccoli Bean Soup with Potatoes combines surprising flavors that oddly blend together perfectly. The zesty pickle notes mix with smooth beans and soft veggies for a bowl that's both filling and tasty without any guilt afterwards.
I came up with this soup during a fridge cleanup one winter when I had too much broccoli and some leftover pickles. What began as just throwing things together has turned into one of the dishes my friends always ask for when they drop by for casual meals.
What You'll Need
- Olive oil: Makes a tasty base where all the flavors can open up
- Yellow onion and celery: The classic soup starter duo that builds flavor
- Garlic: A few chopped fresh cloves add wonderful aroma
- Nutritional yeast: Brings a cheesy flavor without dairy, so grab a decent brand
- Seasonings: Garlic powder, onion powder, and chili flakes work together for taste depth
- Yukon gold potatoes: Their creamy texture naturally helps thicken everything up
- Dijon mustard: Boosts the tanginess and works well with pickle flavors
- Vegetable stock: Make your own if you can for better taste
- Broccoli: Adds bright color, nutrients, and a nice textural difference
- White beans: Bring protein, smoothness, and substance
- Dill pickles: The surprising key player that makes this soup stand out, pick ones with good crunch
- Cashews: When blended, they make everything creamy, just don't skip soaking them
- Light miso: Gives extra richness and salty flavor
- Fresh dill: Makes all the flavors pop with its fresh herby kick
Making Your Soup
- Cook The Base Veggies:
- Warm up olive oil in a big heavy pot on medium heat, then toss in your onions and celery. Let them cook slowly for about 6-7 minutes until they turn see-through and get soft. This slow cooking brings out their sweetness which balances the sour stuff coming later.
- Build Your Flavor Base:
- Throw in garlic, nutritional yeast, and all your dry spices. This part really builds the taste backbone. Let everything cook just until you can smell it all, about a minute, but watch out so the garlic doesn't burn and get bitter.
- Start Your Soup:
- Add your potatoes and Dijon, then sprinkle in some salt and pepper. Pour in the veggie stock and bring it all to a light boil. The potatoes need around 15 minutes to get soft enough to poke with a fork, which lets them release starch that'll thicken your soup.
- Add The Main Stuff:
- When potatoes feel tender, dump in your chopped broccoli, white beans, and dill pickles. The broccoli only needs about 8 minutes to cook while staying bright and slightly crunchy. Don't forget to fish out those bay leaves before you blend.
- Make It Creamy:
- This step gives you that smooth texture. Scoop half the soup into your blender with the soaked cashews, miso, and spinach if you're using it. Blend it high for a whole minute until it's completely smooth and bright green. This gives you nice color contrast and silky texture.
- Final Taste Tweaks:
- Mix both parts of soup back in the pot, adding fresh dill and some pickle juice to taste. This last step makes all the flavors pop and brings everything together. Let it warm back up to a gentle boil before you serve it.
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Those dill pickles might look weird in the ingredient list, but they're really the secret star here. My grandma actually gave me the idea. She used to splash some pickle juice into her veggie soups, claiming it woke everything up. The first time I made this for my doubtful partner, they couldn't believe how much they enjoyed it and now ask for it all the time.
Keeping It Fresh
This soup gets even tastier after sitting a while as all the flavors mix together in the fridge. Keep it in sealed containers for up to 5 days. If it gets too thick while stored, just add a bit of veggie broth when warming it up. For freezing, let everything cool down completely, then put it in freezer containers, leaving some room at the top since it'll expand. Just move it to the fridge overnight before warming it gently on the stove.
Swap It Out
Feel free to change things up based on what's in your kitchen. Cauliflower works great instead of broccoli if you want something milder. Don't have white beans? Try chickpeas or even lentils, though they'll feel a bit different. You can swap cashews for sunflower seeds if you need it nut-free, just soak them longer, about 4 hours. No fresh dill around? Dried works too—about 2 tablespoons should do it. If you don't use miso, try a tablespoon of white wine vinegar with a pinch more salt for similar brightness.
Pairing Suggestions
This filling soup pairs well with thoughtful sides. A chunk of crusty sourdough makes the perfect dipper. For a full meal, sprinkle some crunchy roasted chickpeas on top for extra protein. A drizzle of nice olive oil just before eating adds richness and looks pretty. During hot months, try it cold with some squeezed lemon for a refreshing twist. When I want to impress guests, I add tiny pickle spears and sprigs of fresh dill on top to make it look fancy for pictures.
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This soup will catch you off guard with its unique taste while giving you a comforting, protein-rich meal you can enjoy any season.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Absolutely! This soup keeps really well. You can make it up to 3 days before and keep it in the fridge in a sealed container. The taste actually gets better overnight. Just warm it up slowly on the stove and add a bit more veggie broth if it's too thick.
- → What can I substitute for cashews if I have a nut allergy?
If you can't eat nuts, try using soft tofu instead (around 1/2 cup) or 1/3 cup of sunflower seeds soaked in hot water for 30 minutes. Both will make the soup creamy without changing how it tastes too much.
- → How crucial is the nutritional yeast to the flavor?
The nutritional yeast brings a rich, almost cheesy taste to the soup that makes it deeper. You can skip it if needed, but maybe add another spoon of miso or a splash of soy sauce to keep that savory goodness in your finished bowl.
- → Can I freeze this soup?
Sure thing, this soup freezes great for up to 3 months. Let it cool all the way first, then put it in freezer containers but don't fill them to the top since it will expand. Thaw it in your fridge overnight and warm it slowly, giving it a stir now and then. It might look a bit different after freezing but will still taste awesome.
- → What type of dill pickles work best?
Regular garlic dill pickles give the best flavor in this soup. Don't use sweet pickles as they'll make it taste weird. You can use whole pickles chopped up at home or ready-made pickle relish (only the dill kind), but cutting them yourself gives better chunks in the soup.
- → How can I make this soup spicier?
To kick up the heat, toss in more red pepper flakes when cooking the onions, or mix in some hot sauce at the end. For a different kind of spicy, try cooking half a chopped jalapeño with your onions and celery at the start.