Pickle Soup

by March 29, 2019

Keto Dill Pickle Soup

A keto soup made with chopped pickles, cauliflower and pickle brine to help with cravings!

Eating Style:

Dairy-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:




  • ¼ cup (60 ml) avocado oil
  • 3 medium celery stalks, diced
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 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.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

17.3 g

Saturated Fat:

2.7 g


105 mg


2445 mg


10.8 g

Dietary Fiber:

4.3 g

Net Carbs:

6.5 g


4.9 g


9.8 g

Hi! I’m Leanne (RHN FBCS)

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

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