Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories111.1 kcal (6%)
Total Fat5.9 g (8%)
Carbs13.5 g (5%)
Sugars2.3 g (3%)
Protein2.1 g (4%)
Sodium254.5 mg (13%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Add butter or oil to large pot. Dice carrots, onions, and celery, melt butter, and add to pot.
Step 2
Saute for 7 minutes. Add garlic and saute for another minute
Step 3
While sauteing veggies, dice potatoes and pickles. Add to pot.
Step 4
Pour in vegetable broth and pickle juice and bring to a boil
Step 5
Lower heat until simmering and cover and cook for 25 minutes
Step 6
Remove a cup of broth and add flour and sour cream. Whisk to a slurry and add back into soup
Step 7
Add dill and enjoy!
