Tangy Dill + Potato Soup (with Pickle Brine Finish)
You know that jar of pickles lurking in your fridge? The pickles are great. But the real main character is the brine you’ve been pouring down the drain like it owes you money.Today, we’re giving pickle brine a second job: turning a simple pot of soup into something bright, cozy, and suspiciously “how is this so good?”And yes — this is also a tiny sustainability flex. No waste. All flavor.
Ingredients
- 1 tbsp olive oil or a splash of broth
- 1 yellow onion diced
- 3-4 cloves garlic, minced
- 2 carrots, chopped optional but lovely
- 1 1/2 lbs potatoes, diced Yukon Gold or Russet
- 4 cups vegetable broth
- 1 can white beans, rinsed and drained Cannellini or Navy
- 1-2 tsp dried dill OR 2-3 tbsp fresh dill more = better
- 1-3 tbsp pickle brine start small!!
- black pepper, to taste
Optional glow-ups
- 1/2 cup plant milk for extra creaminess oat or soy
- 1 tsp Dijon mustard makes it taste even more "finished"
- 1 handful spinach or kale
- red pepper flakes for a little pizzaz
Instructions
- Sauté the flavor base.Warm oil in a pot over medium heat. Add onion + carrots. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds.
- Add potatoes + broth.Stir in potatoes and broth. Bring to a boil, then simmer 12–15 minutes until potatoes are tender.
- Blend for creaminess (no dairy required).Add the white beans. Use an immersion blender to blend part of the soup (leave some chunks). No immersion blender? Scoop 2 cups into a blender, blend, then return to pot.
- Add dill.Stir in dill and let it warm through for 1–2 minutes.
- The magic move: pickle brine.Remove from heat. Stir in 1 tablespoon pickle brine, taste, then add more 1 teaspoon at a time until it makes you go 👀.Finish with black pepper. (Pepper + dill = chef’s kiss.)
Notes
How to not overdo it (so it’s tangy, not chaotic)
- Start with 1 tbsp brine. Always.
- If it gets too tangy: add a splash of plant milk, more broth, or another potato.
- Add brine off heat so the flavor stays bright and doesn’t get weird.
“Don’t waste the brine” bonus ideas
If you’re feeling extra virtuous (or just love free flavor):- Shake into a quick vinaigrette
- Use to quick-pickle sliced onions
- Stir into potato salad
- Splash into lentils or chickpeas
- Marinade tofu for a tangy bite