If you follow me on Instagram, you likely know that I am doing a round of Whole30. I did Whole30 last year and loved the results – I felt healthier and had more energy. Now that I am doing my second Whole30, I feel like an old pro when it comes to organizing/meal prep and having go-to delicious recipes that are Whole30 compliant. My favorite dinner recipe (by far!) is this Dill Pickle Soup. It is so flavorful, filling, and different from the usual Whole30 recipes (…anyone else get SO sick of eggs?!) This recipe is great because “non-dieters” will love it as well and it can easily be made Vegan and Paleo- just note my substitutions below.
Thanks for sharing the recipe. I made it today and liked it a lot. Just one note… in the directions it says to add the coconut oil in with the potatoes and carrots and broth. And then later it says to add in the thickener. I didn’t catch it when I went through the recipe initially. So I put coconut oil in twice. It still turned out great. Anyway…thanks for making this recipe Whole30. I see it on FB all of the time and thought it looked good and wanted to try it.
You’re so welcome! And thank you so much for noticing that Kathy! I do also put coconut oil in twice, but i never wrote that in the initial part of the directions, so thanks for that catch! Also I’m so glad you liked the recipe. I found it to be such a great break from all the egg dishes while I was doing Whole30.