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Healthy Dill Pickle Soup Recipe

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👋This recipe took some creativity because it’s Dill Pickle Soup after all and this soup is generally high in sodium, carbs, and calories.  I’ve made it healthy by lower the sodium; replaced higher glycemic ingredients with lower glycemic alternatives without losing the flavor; and reduced the calories by eliminating butter and heavy cream.

See my Instastory showing how I made it.

🙃 My taster, who is Polish and loves Dill Pickle Soup gave me thumbs 👍🏻up on this recipe. 💯 Do I have any Dill Pickle or Dill Pickle Soup lovers out there?  If you are, try this and let me know what you think.

Dill Pickle Soup (Made Healthy)

Download Recipe PDF

Ingredients

  • 3 cups Parsnip (chopped)
  • 3 cups White Potato (chopped )
  • 1 1/2 tsp Old Bay Seasonings (or 1 Bay leaf)
  • 1 cup Carrot (shredded)
  • 5 cups Chicken Stock ((or 4 cups and 1 cup of water))
  • 1 cup Dill pickles (minced or chopped fine (about 3 pickles))
  • 1 cup Plain Greek Yogurt
  • 1/2 cup Fresh Dill (chopped)
  • 1/2 tsp Sea Salt
  • 1/2 cup dill pickle juice*
  • 1/2 tsp Black Pepper

Directions

1. Add the parsnips and potatoes to a soup pot and season with sea salt.

2. Pour in chicken stock and add in Bay leaf.

3. Bring to a boil and cook until parsnips and potatoes are tender.

4. Remove the bay leaf.

5. Add in grated carrots, minced pickles and fresh dill.

6. Simmer another 5 minutes or until carrots are tender.

7. Remove from heat and stir in yogurt and dill pickle juice.

8. Pour into soup bowls and top with chopped dill & pickles if desired.

Notes

Pickle Juice:
Some pickle juice is saltier than others. Add all the other seasonings and before adding more juice. Taste your soup and add more for pickle taste & sodium preference. Remember this is a healthier recipe, don’t be tempted to add too much additional juice (aka sodium) but you can add all the fresh chopped dill you want.

Chicken Stock Options:
Use 1/2 stock Chicken Stock and 1/2 water.

Temper the Yogurt:
Take 2 tbsp of the broth from the soup and stir into the cup of greek yogurt. This will help the yogurt mix into the soup without clumping.

Potato/Parsnip Options:
Use a combination of potato to parsnips to your desire. This recipe used 1:1 (3 cups to 3 cups) but you can use 2:1 (4 cups to 2 cups) or 5:1 (5 cups to 1 cup). Parsnips are lower in the glycemic index and higher in fiber. White potato with the skin on is significantly lower in the glycemic level than russet (69 to 111)

Garnishes:
Fresh chopped dill.
Sliced dill pickle.
A dollop of Greek yogurt.

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