Pickle Soup

April 6, 2019 by Leanne Vogel March 29, 2019

A keto soup made with chopped pickles, cauliflower and pickle brine to help with cravings!

Ingredients

• ¼ cup (60 ml) avocado oil
• 3 medium celery stalks, diced
• 1 small onion, diced
• 1 clove garlic, minced

• 40 fl. oz. (1.2L) vegetable stock or chicken broth
• 1 small cauliflower, florets removed and finely grated
• 1 bay leaf, optional
• ½ teaspoon finely ground sea salt
• pinch cayenne pepper, optional

• 2 egg yolks
• 4 large dill pickles, finely diced
• ½ cup pickle brine

• 1 tablespoon fresh dill, optional

Instructions

1. Pour the avocado oil into a large saucepan and heat over medium heat for 1 minute. Add the diced celery, onion, and garlic. Sauté until the onions are translucent.
2. Add the stock or broth of your choice along with the roughly chopped cauliflower florets, bay leaf if using, sea salt, and cayenne pepper if using. Cover, bring to a boil, then simmer for 10 to 15 minutes, or until the cauliflower is soft.
3. Using a ladle, remove 1 cup (240 ml) of hot broth from the soup, and place in a small bowl. Add the yolks to the broth and whisk until incorporated. Then, slowly pour the yolk mixture back into the saucepan stirring the soup while doing so.
4. Add the finely diced dill pickles and pickle brine to the soup, cover and bring to a simmer before dividing the soup between four serving bowls, topping with fresh dill, and enjoying.

Notes

To grate the cauliflower, use a cheese grater, blender, or food processor. Alternatively, in place of the cauliflower, you could use 1 small rutabaga peeled and cubed into ½-inch (1.25 cm) pieces.

Nutrition Information Per Serving