Creamy Dill Pickle Soup

This was a recipe I saw on FB but it just showed the ingredients list so I tried to wing and boy, was it delicious! You need to be a dill pickle fan for sure, it's very tangy!

Creamy Dill Pickle Soup

Ingredients

1Tbls vegan butter

1 large onion, finely chopped

2 garlic cloves, minced

4 cups of vegan chicken stock or veggie stock

2 large potatoes, peeled and cubed

1 large carrot, grated

1 cup of dill pickles, grated (I just chopped finely)

1/2 cup pickle juice

1 cup vegan sour cream

1/4 cup GF flour (I like rice flour for thickening)

Fresh dill (optional)

Method

In a large saucepan or pot add butter and melt on a medium heat.

Add garlic and onions and stir till onions are clear.

Add potatoes and carrots and stir for a few minutes till heated through.

Add stock, pickles and pickle juice and bring to boil.

Once boiled turn to a simmer and stir occasionally until potatoes are cooked through (about 15mins).

Once potatoes are done, mix the flour and 1/4 cup of the soup stock in a small bowl until it becomes a paste with no lumps.

Add back to soup and turn the heat to medium.

Occasionally stir until soup starts to thicken slightly.

Once soup has thickened remove from heat and stir in sour cream.

Serve with a sprinkling of dill and top with sliced dill pickles.