I came across a pickle soup online, but it contained ingredients that did not fall into our way of eating. So, I went to the drawing board to make my own, because my children have a low-key obsession with pickles. And, I wanted to make it dairy free, because sometimes I like a bit of a challenge!
I think it is safe to say that this was one of my recipes that would either totally win my large family over, or totally flop and the chickens would reap the benefits of leftovers.
It won them over, and now I hope it does you too!
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- 2-12oz bags frozen broccoli florets
- 1-12oz bag frozen okra
- 1 medium onion
- 1 Cup Celery
- 1 Cup Chopped Carrots
- 2 Cups diced dill pickles
- 1/2 Cup Pickle Juice
- 1 Tablespoon Gelatin, from here or here
- 3 Tablespoons Collagen, from here or here
- 1/2 teaspoon sunflower lecithin, from here or here
- 2 teaspoons Mineral Salt, we get most of our bulk spices here
- 1/4 teaspoon black pepper
- 1 Tablespoon Dried Dill
- 2 teaspoons garlic powder
- 5 Cups very hot water
- 3 Cups water (yes, more water)
- 1/2 Cup Nutritional Yeast
Put 5 Cups of water into a medium stock pot with the broccoli, okra, and onion. Bring to a boil, and place most of the vegetables into the blender with a slotted spoon along with 2-3 cups of the water. Add seasonings, collagen and gelatin. Then, blend the mixture until you can no longer see pieces of okra. Add back to the pot, along with all the other diced veggies, additional water, pickles and pickle juice. Bring to a boil again, and simmer for about 20 minutes.
***This recipe is a fuel pull on the Trim Healthy Plan. You may choose to include lean chicken if you want to, and still keep it in this fuel type.***