Dill Pickle Soup – My Favorite Whole30 Recipe

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.

 

 

Ingredients
*makes four servings

  • 3 cups chicken broth (*substitute vegetable broth to make it vegetarian/vegan)
  • 3 small white potatoes, peeled and quartered (*substitute sweet potato to make it Paleo)
  • 2 large carrots, chopped and cut into bite size chunks
  • 3-4 dill pickles, chopped and cut into bite size chunks
  • 1 cup of cauliflower, diced
  • 2 tbsps coconut oil
  • 3 tbsps tapioca flour
  • 1/4 cup of water
  • 1 cup of dill pickle juice
  • 1/2 teaspoon each of salt, pepper and cayenne pepper

Instructions

  1. In a small pot bring the cauliflower pieces to a boil. Cook for 4-5 minutes once boiling. Drain and set aside.
  2. In a large pot, combine broth, potatoes, carrots and coconut oil. Bring to a boil and cook until 8-10 minutes – until the potatoes are tender.
  3. Add the chopped dill pickles and continue to boil.
  4. While the soup is cooking, combine in a food processor (or blender if need be) the cauliflower, coconut oil, tapioca flour and water. Blend until creamy
  5. Slowly pour the creamy mixture into the soup; stirring constantly
  6. Add the pickle juice, salt, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately. Optional garnish with fresh dill and paprika.

Notes

  1. Since you are now allowed potatoes on Whole30, i gladly used potatoes for this recipe. You can however substitute with sweet potatoes, but it definitely changes the flavor profile!
  2. When making the “thickener” feel free to add more cauliflower or tapioca starch until you reach a consistency you are happy with.
  3. Note: This recipe is a Whole30 / healthy take on the amazing Dill Pickle soup recipe by Noble Pig.
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2 Comments

  1. Kathy September 16, 2018 / 8:27 am

    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.

    • Lee September 16, 2018 / 6:26 pm

      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.

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