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Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and carrot. Sauté until the carrots begin to soften and the onions are translucent, about 10 minutes.
Add in the garlic and sauté about 1 minute more, until very fragrant. Then add in the flour and stir to coat the veggies.
Stir in the milk, broth, potatoes, pickles, and nutritional yeast. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, until the potatoes are tender, about 20 minutes, stirring occasionally.
Remove from heat and stir in the pickle juice and the dill. Season with salt and pepper to taste.
Ladle into bowls and serve, optionally with a few pickle slices for garnish and a sprinkling of fresh dill and parsley.