Dill Pickle Soup with Spirals

A classic soup made-over to be vegan, gluten-free and packed with protein from delicious Chickapea noodles. This soup is a wonderful combination of surprising flavors and comfort food. For pickle lovers and soon to be converts alike, this soup strikes the perfect balance between salty and savory.

Dill Pickle Soup with Spirals

  • Prep Time:  20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Course: Dinner
  • Cuisine: Ukrainian
  • Servings: 4 large servings


  • 1 Package Chickapea Spirals
  • 2 Tbsp table salt (for boiling pasta)
  • 1 Tbsp avocado oil
  • 1 yellow onions, minced
  • 1 tsp salt, divided
  • 1 cloves of garlic, minced
  • 1 cup carrot, grated
  • 1 cup dill pickles, diced
  • 5 medium potatoes, chopped into bite sized cubes
  • 6 cups vegetable broth
  • ½ cup pickle juice
  • 1/3 cup fresh dill, diced
  • ¼ black pepper
  • Fresh dill to garnish
  • Finishing salt, to taste


  1. Add the avocado oil to a large pot and warm them over medium heat 
  2. Mix the onion and ¼ tsp salt into the pot and cook for 3 minutes
  3. Stir in garlic and minced carrot and cook for 6 minutes, stirring to prevent browning
  4. Mix the diced dill pickle into the pot and continue cooking for 4 minutes
  5. Add the vegetable broth, cubed potatoes, pickle juice, remaining salt, and pepper to the pot
  6. Bring the mixture to a boil then reduce the heat to a simmer and cover the pot
  7. Cook the mixture until the potatoes have softened, roughly 35-45 minutes at a simmer
  8. Add the chopped dill into the pot and adjust the salt and pepper to taste
  9. Meanwhile, cook the Chickapea Spirals to package directions in a separate pot (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 6 minutes)
  10. Drain and rinse the pasta before adding it to the soup
  11. Mix the noodles into the soup over medium/ low heat
  12. Once well combined, serve soup with fresh dill and finishing salt sprinkled overtop 
  13. Enjoy!

Recipe Notes:

  • The soup is best when cooked ahead and refrigerated overnight. The flavors will intensify and blend nicely when reheated over low until warmed through
  • Cooking the Chickapea Spiral noodles outside of the soup is recommended to keep the starchy water out of the soup
  • The soup will keep in a sealed container in the refrigerator for 3-4 days