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:
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.
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Dill and Spinach Chickpea Soup
1 tablespoon of olive oil
3 cloves of garlic, minced
1/2 red onion, minced
3 cups of cooked chickpeas
4 cups of raw baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon of toasted onion powder (regular onion powder is okay)
2 teaspoons of dill (fresh or dry)
2 cups of vegetable stock
1 cup of milk
3/4 cup of dill pickle brine
1/2 cup of dill pickles, diced
1 tablespoon of Dijon mustard
1 cup of plain Greek Yogurt
High-power blender, food processor, or immersion blender.
Heat olive oil in a stock pot over moderate heat.
Add the minced garlic and onions. Stir often to prevent browning the garlic.
When the garlic is fragrant and the onions are slightly translucent (approx. 3 minutes), add 2 cups of the cooked chickpeas; reserve the last cup for later.
Add the raw baby spinach.
Finally, add the kosher salt, ground black pepper, onion powder, and dill.
Stir well, and allow to simmer until the spinach is mostly wilted. Add more olive oil if the stock pot seems dry.
Once the spinach is wilted, add the vegetable stock, milk, the dill pickle brine, diced dill pickles, and Dijon mustard.
Bring to a simmer and allow to simmer for approx. 10 minutes.
Remove the stock pot from the heat.
Carefully transfer the contents of the stock pot to a blender or food processor. You can do this in batches if you must. If using an immersion blender, then just turn down the heat and blend in the stock pot.
Blend until your soup is a smooth puree.
Add the plain Greek yogurt and blend again until smooth.
This is where you want to do a taste test. Add seasoning if you need to.
Carefully transfer the puree back to the stock pot and bring to a low simmer.
Add the remaining chickpeas.
Let the soup simmer for approx 15 minutes. It will thicken. If it doesn't thicken to your preference, add more plain Greek yogurt; stir well to ensure it's thoroughly mixed.
Serve and garnish with chopped fresh dill or dry dill, a few croutons, an olive oil drizzle...whatever your heart desires!