cold weather

Dill Pickle Soup is my all-time favorite soup recipe for busy weekdays. It requires merely 30 minutes of your time, uses pantry staple ingredients and provides you with a hearty and satisfying bite. It&#x27;s savory, creamy and kids love it too. Great for lunch or dinner.

Dill Pickle Soup

unsalted butter

onion (finely minced)

carrot

c dill pickles (cut in half lengthwise and then thinly sliced)

c vegetable broth (or chicken broth if you want)

potato

sour cream

tbsp flour

pickle juice

salt

tsp black pepper

dill (chopped)

In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.

Heat butter in large non-stick pan (avoid Teflon pans) over medium heat.

Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.

Meanwhile, add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.

Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.

Remove from the heat, and serve immediately garnished with fresh dill.

https://content.jwplatform.com/videos/Z9shXDBI.mp4

This vegetarian Polish Dill Pickle Soup is so flavorful and easy to make. It's ready in just 30 minutes and perfect for a weeknight family dinner.

Polish Dill Pickle Soup

"Feel free to leave your mac ’n’ cheese plain, top it with herbs, or spike the breadcrumbs with anything from crumbled chorizo or bacon to a little mix of ground coriander and cumin instead. Of course, as it is, this dish is deliciously vegetarian", says Matt Preston. This recipe is from Yummy, Easy, Quick by Matt Preston with photography by Armelle Habib (Plum, $39.99).

Cauliflower mac and cheese recipe

macaroni

(about 680 grams) cauliflower, cut into small florets

butter, chopped

shallots, finely chopped

flour

(375 milliliters) milk

(100 grams) coarsely grated jalapeño Monterey Jack or Colby cheese

(70 grams) sliced pickled jalapeños

(20 grams) panko breadcrumbs

(20 grams) grated parmesan

Stretch a pack of mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty bread on a cold winter's night

Easy beef hotpot

onions

carrots

potatoes

lean minced beef

beef stock cubes

can baked beans

Worcestershire sauce

parsley (optional)

Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.

Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.

Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.

Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

Top 3 cold weather recipes from across the web

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Top Tags

Dill Pickle Soup

Cauliflower mac and cheese recipe

Easy beef hotpot

Top 3 cold weather recipes from across the web

The most viewed cold weather recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dill Pickle Soup

Cauliflower mac and cheese recipe

Easy beef hotpot

The most viewed cold weather recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine