Pickle Soup w/ Casper Kale Recipe

Yield 4

Author Kali Star

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

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Pickle Soup w/ Casper Kale Recipe

A different take on pickles soup with fresh dill and casper kale.

Ingredients

• 2 cups vegetable broth
• 3 cups filtered water
• 3 medium potatoes (peeled and cut into small chunks)
• up to 3 cups casper kale, or less (use what you like)
• 2 pickles (we use fermented pickles from Wild West Ferments, available as an add on)
• 1/2 cup pickle brine
• 1/2 bunch fresh dill
• 1-2 cloves garlic
• 1/4 of a red onion
• 1/4 tsp coriander
• 1/2 tsp salt
• black pepper to taste

Instructions

1. Sauté sliced onions and chopped garlic in a little olive oil.
2. Add chopped potatoes.
3. Pour in broth and water. You can use more broth to water ration if you like.
4. Let the potatoes simmer until cooked through. Then add baby casper kale or tear pieces from large leaves. Leave out some leaves to top the soup with. Let simmer a couple more minutes, while adding seasonings.
5. Turn off the heat and add sliced pickles, pickle brine and fresh dill. Add more or less depending what you prefer.
6. Break the potatoes up so the soup is still hearty but the potatoes are not in chunks.
7. Sauté some casper kale leaves in olive oil, until they're crispy.
8. Top with fresh dill, sliced pickles, and crispy casper kale.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #picklesoup