Vegan Polish Style Dill Pickle Soup (Zupa Ogorkowa)

Ingredients

• 4 medium Dill Pickles, chopped
• 2 medium Potatoes, peeled and cubed
• 1 medium Carrot, chopped
• 1 medium Onion, chopped
• 5 cups Vegetable Broth
• 1/2 cup Dill Pickle Juice
• 1/2 cup Cashews, raw and unsalted (soaked in hot water for 30 mins)
• 2 tablespoons Nutritional Yeast
• 1 tablespoon Olive Oil
• 2 tablespoons Fresh Dill, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 1/2 cup raw, unsalted cashews in a heatproof bowl and cover with hot water. Let them soak for 30 minutes, then drain and rinse them well.
2. 2Heat the 1 tablespoon of olive oil in a large pot over medium heat (about 350°F or 175°C). Add the 1 medium onion, chopped, and the 1 medium carrot, chopped. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
3. 3Add the 2 medium potatoes, peeled and cubed, along with the 5 cups of vegetable broth and the 1/2 cup of dill pickle juice to the pot. Increase the heat to high and bring the mixture to a boil.
4. 4Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the potatoes are easily pierced with a fork.
5. 5While the soup is simmering, combine the soaked and drained cashews, 1 cup of fresh water, and the 2 tablespoons of nutritional yeast in a blender. Blend until the mixture is completely smooth and creamy, with no cashew pieces remaining.
6. 6Stir the creamy cashew mixture and the 4 medium dill pickles, chopped, into the simmering soup. Continue to heat the soup gently over low heat for another 5 minutes, ensuring it does not come to a boil.
7. 7Season the soup with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir in the 2 tablespoons of fresh dill, chopped, just before serving.
8. 8Serve the Vegan Polish Style Dill Pickle Soup hot.

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