Keto Dill Pickle Soup
Recipe type: Keto, Dairy-free, Paleo, Low-carb, Egg-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
An easy keto recipe that helps you bust through carb cravings, by adding pickles to your soup! Super creamy, delicious, and dairy-free.
  • ¼ cup (60 ml) avocado oil
  • 3 medium celery stalks, diced
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 40 fl. oz. (1.2L) vegetable stock or chicken broth
  • 1 small cauliflower, florets removed and finely grated
  • 1 bay leaf, optional
  • ½ teaspoon finely ground sea salt
  • pinch cayenne pepper, optional
  • 2 egg yolks
  • 4 large dill pickles, finely diced
  • ½ cup pickle brine
  • 1 tablespoon fresh dill, optional
  1. Pour the avocado oil into a large saucepan and heat over medium heat for 1 minute. Add the diced celery, onion, and garlic. Sauté until the onions are translucent.
  2. Add the stock or broth of your choice along with the roughly chopped cauliflower florets, bay leaf if using, sea salt, and cayenne pepper if using. Cover, bring to a boil, then simmer for 10 to 15 minutes, or until the cauliflower is soft.
  3. Using a ladle, remove 1 cup (240 ml) of hot broth from the soup, and place in a small bowl. Add the yolks to the broth and whisk until incorporated. Then, slowly pour the yolk mixture back into the saucepan stirring the soup while doing so.
  4. Add the finely diced dill pickles and pickle brine to the soup, cover and bring to a simmer before dividing the soup between four serving bowls, topping with fresh dill, and enjoying.
To grate the cauliflower, use a cheese grater, blender, or food processor. Alternatively, in place of the cauliflower, you could use 1 small rutabaga peeled and cubed into ½-inch (1.25 cm) pieces.
Recipe by Healthful Pursuit at