Growing up, I obsessed over dill pickle flavored everything — chips, dips, popcorn powder; you name it. Once I started tapping into my culinary side in my early 20s, I found every excuse that I could to incorporate dill into my (very mediocre) dishes. But as I discovered new ingredients and fell in love with new flavors — mostly when I started eating Japanese food — that bottle of dried up dill slowly got shifted and pushed to the back of the spice cupboard to make room for oversized bottles of Sriracha sauce and sesame oil.
My original plan with this soup was to make some sort of curried coconut chickpea blend until it donned on me; I should bring some dill back into my life. After all, both soup + chickpeas have seen their share of curry on this blog:
Time to switch things up, amirite?
Creamy Dill and Spinach Chickpea Soup
Dill pickle soup might sound like something young Dana would have come up with back in the day when my culinary experience was, erm, lacking… but this shiz is legit. It’s creamy, tangy, briny and oh-so-cozy.
One of my favorite things about pureed soups is that you have complete control over your texture and consistency. If you like a thinner soup, you stick with just one cup of plain Greek yogurt; if you want creamier, add more until you’re satisfied.
You do you.
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