This aromatic herb’s main health benefit is helping with digestion by reducing flatulence and bloating. Because it can kill bacteria, viruses, and fungus, it can also help fight infections.

Guessed it yet?

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The answer is dill. One of dill’s most compelling components is something called monoterpene. Monoterpenes help activate the liver enzyme glutathione-S-transferase, an enzyme that allows the antioxidant molecule glutathione to attach to toxins. This action is how dill helps neutralize some potential toxic carcinogens, such as charcoal grill smoke and cigarette smoke. If that weren’t enough, dill may also support a restful sleep, relieve cramps, stimulate lactation, and act as a breath freshener.

Dill chips don’t count as healthy! Dill pickles are mildly beneficial. So for the next recipe, add extra of the actual herb.

I was asked to post more healthy, easy soup recipes. This one is quite unique, but if you like dill pickles, it may be your new fave soup. If not, sorry, maybe the next recipe posting will fit the bill. 🙂

This soup is thick and very much a comfort food, provided you like the taste of pickles. It is very dill pickly tasting!

Dill Pickle Soup Recipe

This one is from “Wheat-Free Meat-Free” website with my modifications/notes in italics

Serves 4

• 1 1/2 pounds starchy or all-purpose potatoes (4 medium sized), peeled and cubed–I didn’t bother with the peeling; I kept the peel, but just washed them well
• 1/2 medium onion, diced
• 2-3 cloves of garlic, minced
• 1-2 teaspoons olive oil
• 2 1/2 cups vegetable broth or water; I always choose vegetable broth for more flavour
• 1/2 cup pickle brine
• 8 ounces dill pickle spears (7-8 spears), diced
• 1/2 ounce fresh dill (1/2 cup), de-stemmed and coarsely chopped

1. Heat oil in a pot over medium heat. Add diced onions and cook for 4-5 minutes, until softened. Add garlic and cook for an additional 30 seconds to 1 minute.
2. Add potatoes, broth, and pickle brine. Cover and bring to a boil.
3. Reduce to a simmer and cook 10 to 15 minutes, until potatoes are tender.
4. Transfer soup to a blender (or use an immersion blender; I use the immersion blender) to blend until smooth. If using a standing blender, remove the middle piece from the lid and cover with a towel to allow steam to escape while blending. If you do use a standing blender, take this advice to remove the middle piece and use a towel to cover as otherwise the hot steam make cause the lid to pop off.
5. Return pureed soup to the pot. Add in pickles and dill. Cook until heated through, about 5 minutes, and serve. Garnish with extra pickles or dill if desired. Like I wrote previously, adding more dill is a healthy option.