Ingredients
1 small onion, diced
3 cloves garlic, minced
4-5 cups vegetable broth
1 pound potatoes, peeled and cut into ½-inch dice
2 carrots, peeled and diced
2 cups finely chopped kale (optional)
3-4 dill pickles (about 1 cup), chopped
½-1 cup pickle brine
½ cup unsweetened almond or soy milk
¼ cup whole wheat or spelt flour
2 Tbsp fresh finely chopped, or dried dill
Salt and pepper, to taste
Fresh chives, chopped (optional)
Vegan sour cream (optional)

Heat a small amount of the vegetable broth in a large pot over medium heat. Saute onion until soft, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add the rest of broth, potatoes, carrots and kale. Bring to a boil and simmer until potatoes are tender, 20-25 minutes.
Add pickles and pickle brine. Salt and pepper to taste.
In a small bowl, whisk together flour, almond milk and ½ cup hot broth from the pot. Gradually whisk the flour mixture into the hot soup, whisking briskly until combined. Reduce heat and simmer for 10 minutes or until soup is slightly thickened.
Adjust seasoning and add additional chopped pickles or brine if desired.
The soup can be left chunky or pureed for a smooth consistency.
Garnish with vegan sour cream and chopped chives. Serve immediately with your favorite crusty bread.
Soup can be frozen (without garnish) for up to 30 days.