Wicked Pickle Soup with Quickie Bickies 2017-02-09T16:18:21+00:00

Project Description

Wicked Pickle (or not) Soup

cooking-pot-40 Cooking

Makes 7 Cups


  • 2 small gold potatoes
  • 2 celery stalks
  • 1 medium sweet onion
  • 2 small carrots
  • 1 small zucchini (or ½ a large one)
  • 2 tablespoons garlic, minced
  • 1 tablespoon olive oil
  • 4 cups water
  • 1 ½ teaspoons rock salt
  • 2 tablespoons dill, minced
  • 2 tablespoons lemon juice
  • ½ cup garlic dill pickles, shredded or finely chopped
  • ½ cup garlic dill pickle brine (from jar)
  • ¼ cup Delores hemp seeds

I love pickles and had the happiest pregnancies munching away on them. The sodium can be high on store bought ones unless you make your own at home with good-for- you rock salt. But when you need the pickle fix, this is a great soup with rich flavors that bring out all the goodness of a great pickle: texture, dill and garlic.

The addition of the hemp gives it a creamy mouth feel with a whack of super high whole proteins. If you are NOT a pickle lover than omit the pickle and brine and add in a cup of vegetable stock and salt to taste for an easy veggie soup – shredding the veggies in a food processor (shredding blades) makes this souper fast to make!




1. In a food processor, turn blade to shredder and shred: potatoes, celery, onions, carrots and zucchini.

2. Add olive oil to a large cook pot and turn on medium/high heat.

3. Once heated add in all shredded vegetables, garlic and water, stir and cover pot. Turn heat to medium.

4. Let it cook at a low boil, uncovered, and stirring occasionally for 20 minutes. Turn to low heat and add in rock salt, dill weed and lemon juice and cook for another 20 minutes, keeping it covered.

5. In food processor, shred pickles or finely chop them. Add pickles and brine to soup and stir. (Note: adding them at end rather than at beginning of cooking keeps them a little crunchy).

6. In a food processor, add in Delores hemp seeds, blend on high until creamy and add back into soup.

7. Stir and serve with toasted gluten free bread. Freezes well.

Quickie Bickies

cooking-pot-40 Cooking

Makes 14-16 Biscuits


  • ¼ cup white ground chia
  • ¾ cup water
  • 2 cups gluten free oat flour, or gluten free all-purpose flour
  • 1 ½ tablespoons coconut sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons rock salt
  • 2 teaspoons each of: garlic powder, onion powder, dried basil and parsley flakes
  • 2/3 cups plain rice milk
  • ¼ cup plus one tablespoon coconut oil, room temperature

These biscuits are a lovely addition to a super soup, or fast way to have some fiber, great fats, and Omegas on the go! An easy and worth it quickie!


1. Preheat oven to 425F.

2. Grease a non-stick baking sheet.

3. In a mixing bowl, mix dry ingredients together.

4. To dry ingredients, add in rice milk and stir.

5. With a pastry cutter, cut in the coconut oil.

6. Take 1/8 cup of batter and make into a circle that is ½ inch deep. Drop on baking sheet.

7. Place on top rack, and bake for 10-12 minutes until bottom is a light brown.

8. Cool on baker’s rack.

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