Dill Pickle Chip Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 tbsp extra virgin olive oil

1/2 tsp sea salt

2 garlic cloves (minced)

1/2 yellow onion (diced)

1/2 tsp paprika

1 tbsp nutritional yeast

4 yukon gold potatoes (chopped)

3 cups vegetable broth

3/4 cup pickle juice

1 bunch fresh dill (finely chopped)

Directions

Add the olive oil, garlic and onion to a pot over medium heat. Saute until fragrant, for approximately 2 minutes.

Next add the potatoes, paprika, nutritional yeast and sea salt. Saute for an additional 3 to 5 minutes, until the potatoes have softened slightly.

Add the vegetable broth and pickle juice. Bring to a boil, then simmer over low heat for approximately 20 minutes, until the potatoes are cooked through.

Taste and adjust seasonings as needed. Blend your soup until smooth. Stir in half of the fresh dill, and use the other half to garnish.

Nutrition

• Calories: 199.8 kcal
• Total Fat: 3.8 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3 g
• Sodium: 1789.8 mg
• Total Carbohydrate: 38.1 g
• Dietary Fiber: 4.5 g
• Total Sugars: 3.7 g
• Protein: 4.6 g