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Ingredients

• 3 tbsp butter
• 1 small white onion
• 1 stick celery
• 1 leek
• 2 medium carrots
• 4 medium yukon gold potatoes, or 2 medium russets
• 4 cups vegetable broth
• 1 tsp whole allspice
• 3 leaves of bay
• 1/4 tsp tumeric
• 1 jar lacto-fermented dill pickles
• 1/2 cup sour cream
• 1/2 cup dill

Instructions

• Add butter to pot.
• Add diced onion, celery, and leek and saute 3-5 minutes, until onion is translucent. Salt. I usually peel and cut the carrots during this time.
• Add in carrot and saute for an additional minute.
• Add in cubed potatoes and cover with vegetable broth. Bring to a boil, then reduce heat to low or medium-low to establish a gentle simmer. Add allspice, bay leaves, and tumeric. If you have a mesh bag or metal tea ball for the allspice, that will make fishing it out later much easier.
• Let the soup simmer, uncovered, for 15-20 minutes, until the potatoes are very soft and easily pierced with a fork.
• I usually use this time to cut the Optionally, heat a small skillet over medium-high heat with 1 tablespoon olive oil or vegan butter. Add in the grated pickles and pan-fry, stirring regularly, for about 3-5 minutes.
• Once the potatoes are very tender, add the cooked pickles to the soup, along with the pickle brine. (Make sure you aren't adding the brine before the potatoes are soft, as the acidity will interfere with the potatoes cooking.)
• Measure the vegan sour cream into a small heat-proof bowl. Add a few ladles of the hot broth from the soup into the bowl and whisk it together in order to temper it. (This will help prevent the cream from curdling once you add it into the hot soup.) Pour the mixture back into the pot of soup and stir to combine.
• Fish out the allspice and bay leaves.
• Stir in the chopped fresh dill. Give the soup a taste and add more salt if needed.