This curried coconut red lentil soup is creamy, cozy, and packed with plant-based protein. It’s an easy lentil soup that’s vegan, hearty, and perfect for weeknights.

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At A Glance

• Ready In: 45 minutes
• Serves: 4
• Diet: Vegan, dairy-free, gluten-free
• Nutrition Highlights: High in plant-based protein and fiber
• Main Ingredients: Red lentils, coconut cream, curry paste, mild curry powder, spinach
• Flavor Profile: Creamy, gently spiced, slightly sweet, fresh lime finish
• Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
• Best Served With: Crusty bread or warm naan for dipping

This curried coconut red lentil soup is one of those dinners I turn to when I want something nourishing but low effort. The red lentils break down beautifully, giving you that naturally creamy texture without needing any dairy or blending. The Thai red curry paste and curry powder work together to create warmth and depth, while the coconut cream makes it rich and silky.

You’ve got sweetness from the carrots and onion, gentle heat from the spices, and a fresh pop at the end from lime juice. The baby spinach wilts right in, adding color and a boost of fiber and nutrients.

It’s high in plant-based protein and fiber thanks to the lentils, completely vegan, and naturally gluten-free. It’s also great for meal prep — the flavors deepen as it sits, and it freezes like a dream. If you’re looking for an easy lentil soup that feels a little special but uses everyday ingredients, this is it.

Per serving: 370 calories, 15 grams protein, and 17grams fiber. Serve with a high-protein toast for extra 10 grams of protein.

You might also like these high-protein vegetarian dinner recipes: tofu rice bowls, lentil mushroom Bolognese, black bean tacos, butter chickpeas, or high-protein butternut squash soup. For a non-vegetarian version, check out this lentil soup with chicken. Check out my chicken bean soup, lentil soup with sweet potato or more meals high in protein and fiber here.

What You’ll Need

Here is what you’ll need for this coconut red lentil soup recipe. Find the full measurements in the recipe card below.

• For aromatic base (flavor foundation) – onion, celery, carrots, salt, and oil for cooking; I use olive oil most of the time, but you can use avocado, coconut, or canola oil here
• Flavor Boosters: garlic for warmth and punch, fresh ginger for a gentle zing that lifts the soup, Thai red curry paste for that bold curry flavor, and mild curry powder for extra warmth and color, tomato paste for richness, color, and umami, sugar or honey to balance the acidity and spice
• Red lentils – high in protein and fiber; they cook quickly and turn creamy
• Vegetable stock – builds savory depth (have extra to thin if needed)
• Coconut cream – makes it luxuriously creamy (you can swap for full-fat coconut milk for a lighter option)
• Baby spinach – adds nutrients and color
• Lime juice – brightens and balances the richness (don’t skip!)
• Fresh cilantro (coriander) – fresh, herby finish
• Chili crisp (optional) – for extra heat and texture
• To Serve: Toast or crusty bread – perfect for dunking

How To Make Coconut Red Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for coconut red lentil soup.

• Sauté onion, celery, carrot, and salt in olive oil until soft and fragrant.
• Add garlic and ginger; cook briefly.
• Stir in curry paste, curry powder, tomato paste, and sugar; cook to deepen flavor.
• Add rinsed red lentils and vegetable stock. Bring to a boil, then simmer about 20 minutes until lentils are soft.
• Stir in coconut cream and simmer 5–10 more minutes.
• Add spinach and let it wilt.
• Finish with lime juice, adjust salt, and serve with coriander and optional chili crisp.

Watch The Video

Recipe Tips

• Too thick? Add a splash of water or extra stock to loosen it. Red lentils thicken as they sit.
• Layer your salt. A small pinch during sautéing makes a big difference later.
• Want it smoother? Blend half the soup with a stick blender for extra creaminess.
• More heat? Add chili flakes or extra curry paste.
• Make-ahead: Tastes even better the next day. Store in the fridge for up to 4 days.
• Freezer-friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently.

Serving Suggestions

I love serving this curry lentil soup with thick slices of toasted sourdough or warm naan for dipping. It also pairs beautifully with a simple cucumber salad dressed with lemon and olive oil to balance the richness. If you want to make it extra hearty, serve it over steamed rice for a cozy bowl situation.

If you’ve tried this coconut red lentil soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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If you’re a pickle lover, this fried pickle dip is about to become your new obsession — creamy, tangy, loaded with fresh dill, and topped with golden, buttery toasted breadcrumbs for that signature “fried pickle” crunch.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Appetizer Ideas

At A Glance

• Ready In: 20 minutes
• Serves: 12
• Diet: Vegetarian, Nut-Free (gluten-free and dairy-free adaptable)
• Nutrition Highlights: Lower-carb, high-flavor appetizer; cream cheese and sour cream base provides calcium
• Main Ingredients: Cream cheese, sour cream, dill pickles, fresh dill, pickle juice, toasted breadcrumbs
• Flavor Profile: Creamy, tangy, garlicky, fresh, with a satisfying crunch from the golden breadcrumbs
• Meal-Prep Friendly: Make ahead and store up to 4 days in the fridge — just add breadcrumbs before serving
• Best Served With: Chips, pretzels, or sliced veggies for dipping

This fried pickle dip takes everything you love about fried pickles — the crunch, the tang, the addictive salty flavor — and puts it all in a big bowl of creamy, fluffy dip. The base is cream cheese and sour cream whipped until smooth and airy, then seasoned with pickle juice, onion powder, and garlic for that deep, savory flavor. Fold in diced dill pickles and fresh dill, top it all with golden butter-toasted breadcrumbs, and you’ve got something that genuinely disappears off the table.

I love this one for parties because it looks impressive, takes about 20 minutes to pull together, and works with basically everything — chips, pretzels, crackers, veggies, you name it. The best part is that the breadcrumbs give you that fried pickle experience without any deep-frying, and honestly? Everyone always asks where the recipe came from. It’s one of those dips that sounds a little quirky but wins over even the pickle skeptics.

You might also like these recipes: smoked salmon dip, whipped feta cheese dip, buffalo chicken dip with cottage cheese, corn & cream cheese dip, best summer appetizers, or best Thanksgiving appetizers.

What You’ll Need

How To Make Fried Pickle Dip

Recipe Tips

• Season to taste. Once the dip is mixed, taste it and adjust — more dill, a splash more pickle juice, extra garlic or onion powder are all fair game. Just remember: too much pickle juice will thin the dip out.
• Don’t skip the mixer. You can stir this by hand, but whipping the cream cheese and sour cream with a handheld or stand mixer takes the texture from “good” to genuinely fluffy and light. Worth the extra 30 seconds.
• Watch those breadcrumbs. Medium heat and frequent stirring are key — they can go from golden to burnt quickly, so don’t walk away.
• Dry your pickles. Pat the diced pickles with a paper towel before folding them in. It keeps the dip from getting watery as it sits.
• Make it dairy-free. Substitute the cream cheese, sour cream, and butter with your favorite plant-based alternatives. Simple Truth is a reliable option here.
• Make it gluten-free. Swap the regular breadcrumbs for a corn-based or certified gluten-free option — same process, same great result.
• Make ahead. You can prepare the dip up to a day in advance and store it covered in the fridge. Just hold off on adding the breadcrumbs until right before serving so they stay crispy.
• Storage. Store any leftovers in an airtight container in the refrigerator for up to 4 days. The breadcrumbs will soften over time, so add a fresh sprinkle when serving from leftovers if you like.

Serving Suggestions

This fried dill pickle dip is tailor-made for a party spread. Set it out with a big bowl of thick-cut potato chips or salted pretzels for dipping — the salty crunch is perfect against the creamy, tangy base. Corn chips and pita crisps also work beautifully.

If you want to go the veggie route, celery sticks, cucumber rounds, and bell pepper strips are all great dippers and add a nice fresh contrast.

This would fit right in on a game day snack board, a holiday appetizer table, or as the star of a summer backyard spread. It also pairs well alongside other creamy dips — smoked salmon dip, whipped feta, or buffalo chicken dip — if you’re doing a full dip spread for a crowd.

If you’ve tried this fried pickle dip or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Leek and potato soup, lightened up: sour cream and Parmesan give it all the creaminess you want, no heavy cream required. Topped with fried leek greens and garlicky croutons for the best textures.

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There are a lot of leek and potato soup recipes out there, but this is my lightened-up version, and it’s the one I keep coming back to. Vegeta stock powder gives it a savory depth that plain stock cubes don’t quite manage, and swapping heavy cream for light sour cream keeps things lighter while still giving that creamy, tangy finish.

Blended potato starch does most of the heavy lifting for texture here, so you’re not relying on cream at all to get that velvety consistency. And here’s the fun part: I use every bit of the leek, frying the dark green tops into a crispy, oniony topping, and piling on garlicky sourdough croutons for crunch. It’s easily made vegan too; just skip the sour cream and Parmesan, or add nutritional yeast and a dairy-free yogurt instead.

You might also like these soup recipes: butternut squash and sweet potato soup, borscht soup, high protein butternut squash soup, watercress soup, turmeric zucchini soup, and make sure to check out these leek recipes.

How To Make Leek And Potato Soup

• Melt the butter in a large pot, add the sliced white and pale green leeks with a little salt, and cook 4–5 minutes until soft.
• Add the potatoes, garlic, pepper, nutmeg and Vegeta stock powder, stir, then pour in the water. Bring to a boil, then simmer about 15 minutes until the potatoes are tender.
• Off the heat, stir the Parmesan and sour cream into the soup, then blend until smooth and creamy.

• While the soup simmers, toss the sourdough cubes with olive oil, garlic powder, Italian seasoning and salt, then bake or air-fry until golden.
• Pan-fry the reserved leek tops in a little oil until soft and golden.
• Serve topped with the crispy leeks, croutons and a sprinkle of green onions or chives.

Watch The Video

Recipe Tips

• Blend the soup until just smooth and silky — don’t overblend, as it can turn a little gloggy (over-blended potato can get gluey from the starch breaking down too much)
• Make it vegan by skipping the Parmesan and sour cream, or add nutritional yeast and a dairy-free yogurt instead.
• Storage: keeps 4 days in the fridge in an airtight container.
• Freezing: freezes well, best without the sour cream and Parmesan already mixed in (stir in fresh after reheating).
• Don’t skip the fried leek tops. They’re a genuinely simple way to use the whole vegetable and add a lot of flavor for very little effort.

Serving Suggestions

This is the kind of soup I want with warm crusty bread for mopping up the bowl, though the croutons already do a lot of that work. A simple green salad on the side keeps things light if you’re serving it as a starter, or bulk it up with a piece of grilled fish or chicken for a full dinner.

If you’ve tried this leek and potato soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This honey mustard sauce recipe is ridiculously quick to make and tastes so good that it makes almost anything taste better.

My family goes bonkers for this creamy honey mustard sauce. We are officially obsessed. Made with simple ingredients, I bet you already have everything in the fridge to make it.

We keep a batch of this easy sauce in our fridge next to homemade ketchup. My son loves it with chicken nuggets or french fries, but I’m currently loving it with roasted broccoli (try it!). If you’re looking for a salad dressing rather than a sauce, consider this honey mustard salad dressing instead.

Key Ingredients

• Mayonnaise and sour cream: I love combining mayo and sour cream for this creamy dipping sauce. The mayonnaise is creamy and rich, while the sour cream lightens things a bit. We do this when making our favorite potato salad dressing. If you don’t have both, you can still make the sauce and use what you have. I love using homemade mayo.
• Honey: You can’t have honey mustard sauce without honey. Some brands taste sweeter and more floral than others. You may need to adjust the amount of honey in the sauce to get the flavor right.
• Mustard: For the best honey mustard sauce, use BOTH yellow (American-style) and Dijon mustard. Yellow mustard contains a lot of vinegar, which enhances the sauce’s flavor. Dijon mustard adds the punchy mustard spice we need (Dijon is also what I use when making our honey mustard chicken recipe).
• Vinegar or lemon Juice: Creamy sauces taste better with a little extra acid. In this case, we love distilled vinegar or lemon juice.

Find the full recipe with measurements below.

Ways to Use Creamy Honey Mustard Sauce

I love this honey mustard dipping sauce. It’s perfect for dipping our homemade chicken nuggets, popcorn chicken, or my son’s favorite fish sticks.

I love it with baked French fries or sweet potato fries! It’s also really delicious, spooned over baked pork chops and grilled chicken breasts.

More Sauce Recipes

Creamy Honey Mustard Sauce

Our honey mustard sauce recipe is quick and easy and uses simple pantry staples. You can make this delicious sauce in five minutes or less. We love the combination of mayonnaise and sour cream. The mayo is rich, and the sour cream adds a little tang.

Makes ⅔ cup

Watch Us Make the Recipe

You Will Need

2 tablespoons mayonnaise, try homemade mayonnaise

2 tablespoons sour cream

2 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons yellow mustard

1 tablespoon fresh lemon juice or distilled white vinegar

Directions

1Stir all of the ingredients in a medium bowl until well blended. Taste, and then adjust with additional honey or mustard depending on preference.

2Store in a jar or air-tight container in the refrigerator for up to two weeks.

Adam and Joanne’s Tips

• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
41
/
Total Fat
2.6g
/
Saturated Fat
0.6g
/
Cholesterol
2.6mg
/
Sodium
129.6mg
/
Carbohydrate
3.8g
/
Dietary Fiber
0.1g
/
Total Sugars
3.6g
/
Protein
0.2g

AUTHOR:

Joanne Gallagher

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This easy salmon burger recipe, made with fresh salmon, lemon, and plenty of dill, is a new family favorite. They’re moist in the middle, packed with flavor, and so easy to make. I think you’ll love them as much as we do!

If you’ve tried our salmon patties (the ones with canned salmon), think of this salmon burger recipe as their fresh and fancy cousin. We’re using beautiful, high-quality salmon here, and the results are just so good.

We always pile these burgers high with a generous spoonful of creamy dill sauce (it’s perfect with salmon). The burgers are big, juicy in the middle, and most importantly, absolutely delicious. For more like this, see our salmon sandwiches, which keep the salmon as a fillet rather than turning it into a burger. Or, see all of our salmon recipes!

Key Ingredients

• Salmon: Go for a high-quality, higher-fat salmon like king or Atlantic. Fresh is great, but thawed frozen salmon works well, too. If you’re working with canned or cooked salmon, hop over to our easy salmon patties recipe instead.
• Dijon, Lemon, and Herbs: Dijon mustard, lemon zest, fresh dill, and parsley all go into the mix. These are classic ingredients for salmon, and they really make these burgers delicious.
• Seasonings: Just salt, pepper, and a bit of smoked paprika for a hint of smoky flavor. Simple and so good.
• Egg: One egg helps bind our burger mixture so it stays together when cooking.
• Bell Pepper and Shallot: These add flavor, color, and texture to the burgers. Good substitutes for the shallot are chopped green onion or sweet onion.
• Breadcrumbs: Just a quarter cup is all you need. These burgers are mostly salmon, with hardly any filler.
• For Serving: Grab some soft, buttery buns, a big spoonful of homemade creamy dill sauce, and a few crisp lettuce leaves (just like in our photos). The sauce is a must-try and goes with pretty much any salmon or fish dish you love.

Find the full recipe with measurements below.

How to Make Salmon Burgers with Fresh Salmon

Tip 1: Make a binder. This is my favorite trick for salmon burgers. It’s so clever, you’ll feel like a rockstar in the kitchen! Take a quarter of the salmon and blend it up with the egg, mustard, lemon zest, and spices (I use my food processor for this). You’ll end up with a paste that holds the rest of the salmon burger mix together, so your patties stay together when you cook them.

Tip 2: Hand-cut the salmon. We’re working with beautiful salmon, so let’s treat it right. Use a sharp knife to cut the rest of the salmon (the part not used for the binder) into small, 1/4-inch cubes. It’s quicker than you’d think, and it gives the burgers the best texture.

Tip 3: Chill the mixture. Fold the salmon paste and chopped salmon together until everything is well mixed, then sprinkle in the breadcrumbs and mix again. Place the mixture in the fridge for 15 minutes. Chilling helps the burgers hold their shape when you cook them.

Tip 4: Start in a skillet, finish in the oven. Once the mixture is chilled, shape it into four burger-sized patties. Brown them on both sides in a skillet with a little oil. You just want some color, not to cook them through. Then slide them in the oven to finish baking. They’ll be ready in about 8 minutes. Then you are ready to serve!

Serving Suggestions

In the photos, you’ll see we used soft, buttery brioche buns, tender lettuce, and a big spoonful of creamy dill sauce. They’re fantastic this way, but sometimes I skip the bun and serve the burgers over creamy coleslaw, broccoli slaw (the broccoli version is my personal favorite). They are also lovely next to this snap pea salad.

For more side ideas, try our oven-roasted potatoes, baked sweet potato fries, or homemade French fries. Or try one of our easy salads like our arugula couscous salad, creamy cucumber salad, or shaved fennel salad.

More Burger Recipes

For more salmon meals, you can browse our favorite, most made salmon recipes here!

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This southern potato salad has everything you love about the classic — creamy dressing, chunky potatoes, boiled eggs, pickles — just made a little lighter with the addition of Greek yogurt and a handful of fresh veggies that add crunch and color.

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At A Glance

• Ready In: 35 minutes + chilling time
• Serves: 6–8
• Diet: Gluten-free, nut-free
• Nutrition Highlights: Good source of protein (from eggs), high in potassium, lighter than traditional versions
• Main Ingredients: Waxy potatoes, hard-boiled eggs, light mayo, Greek yogurt, dill pickles, celery, radishes
• Flavor Profile: Creamy, tangy, lightly smoky, well-seasoned with a touch of sweetness
• Meal-Prep Friendly: Keeps for up to 4 days in the fridge — actually gets better overnight
• Best Served With: Grilled chicken, burgers, BBQ ribs, sandwiches, or anything off the grill

If you’ve been searching for a southern potato salad recipe that actually delivers on that creamy, tangy, comfort-food feeling — this is it. What makes it a little different from the usual is the dressing: instead of going all-in on mayo, I use a half-and-half blend of light mayo and plain Greek yogurt, which keeps everything creamy and rich without feeling heavy. The smoked paprika adds a subtle warmth and depth that I’ve become a little obsessed with in potato salads.

And the radishes — they’re not always traditional in a southern-style potato salad, but they add this lovely peppery crunch that I really love here.

The key trick is folding the warm potatoes straight into the dressing so they soak up all that tangy, mustardy goodness as they cool. Make this the night before, and it tastes even better — the flavors settle into each other beautifully.

More Potato Salad Recipes:
• Vinegret (Ukrainian Beet Salad)
• Crispy Smashed Potato Salad
• Creamy Potato Salad with Pickles
• My Special Potato Salad with Apple, Capers & Dill
• No Mayo Potato Salad Romesco Dressing
• Green Bean And Potato Salad

What You’ll Need

How To Make Southern Potato Salad

• In a large bowl, whisk together the light mayo and Greek yogurt until smooth. Add the Dijon mustard and yellow mustard (if using), then stir in the pickle juice, salt, pepper, smoked paprika, and a small touch of sugar or honey. Taste — it should be tangy and punchy, a little stronger than you think it needs to be. It mellows once the potatoes go in.
• Add the warm potato slices straight into the bowl with the dressing and fold gently to coat. The warmth helps them soak up all that flavour. Add the chopped eggs, celery, red onion, dill pickles, and radishes, and fold everything together.
• Using a spoon, lightly press and break up a few of the potato pieces so you get that mix of intact rounds and creamy, mashed bits — roughly 80% chunky and 20% creamy. That’s the sweet spot for a proper southern feel.
• Cover and refrigerate for at least 2 hours, or overnight if you can. Before serving, stir well and taste. If it’s thickened up, loosen with a splash of pickle juice or a spoon of yogurt. Top generously with fresh chives and a good sprinkle of smoked paprika — don’t be shy with either.

Watch The Video

Recipe Tips

• Don’t overcook the potatoes. You want them fork-tender, not falling apart. Check them early — they can go from perfect to mushy fast.
• Steam-dry after draining. Letting the potatoes sit in the colander for a few minutes (or back in the warm pot, off the heat) means they absorb dressing instead of releasing water into it.
• Add the dressing while the potatoes are still warm. This is one of the most important steps. Warm potatoes are porous and soak up so much more flavor than cold ones.
• Make it ahead. This is genuinely one of those salads that gets better with time. Make it the night before if you can.
• Adjust before serving. After chilling, the potatoes will have absorbed some of the dressing. Give it a taste and loosen with a little extra pickle juice or a spoon of yogurt if needed.
• Swap the radishes for cucumber or leave them out entirely for a more traditional southern potato salad with egg.
• Make it dairy-free by using all mayo and skipping the Greek yogurt (use a dairy-free alternative or just extra mayo).
• Storage: Keeps well in an airtight container in the fridge for up to 4 days. I don’t recommend freezing potato salad.

Serving Suggestions

This southern potato salad is pretty much the perfect BBQ side — it goes with everything. I love it alongside grilled chicken, burgers, pulled pork, or ribs. It’s also great as part of a spread with coleslaw and some crusty bread. If you’re bringing it to a picnic or potluck, make it the night before and transport it cold — it travels really well. For a lighter meal, serve it alongside a simple green salad.

If you’ve tried this southern potato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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How to make creamy dill sauce for salmon (or most seafood dishes). This recipe is easy, calls for a short list of ingredients, and lasts in the fridge for a week.

I’ve always been that person who thinks that enough sauce can make just about anything better. We’ve been enjoying this creamy dill sauce recipe over the last week, and we’re obsessed. We created it as a sauce to serve with our salmon patties, but just like our favorite tartar sauce, the serving suggestions go beyond just one recipe for this one (this lemon dill baked salmon or oven baked trout are two that immediately come to mind).

The ingredient list is short and simple, and the only trick to making it the best is to let it sit for 30 minutes so the lemon, dill, and garlic can meld and permeate the creamy sauce.

Key Ingredients

• Sour Cream and Mayonnaise: The base of this sauce is sour cream, with a little mayonnaise for extra flavor. We use this combination of sour cream and mayo for our potato salad dressing and love it. If you’re looking for a yogurt-based sauce, you can substitute the sour cream for plain thick yogurt. I like sticking with a brand that’s less tangy, like Fage or Siggi’s.
• Dill: This is a dill sauce, after all. We call for fresh dill in our recipe below, but you can use dried dill if that’s all you have on hand. When substituting dried dill for fresh, use 1/3 the amount. So, in the recipe below, you will use 1 tablespoon of dried dill instead of the 3 tablespoons of fresh dill we call for.
• Lemon: Fresh lemon is best here. We use both zest and juice to boost the lemon flavor. I love our microplane grater for zesting citrus zest, and I always zest my lemon before slicing and juicing it.
• Garlic Powder: This is my secret ingredient for our homemade ranch dressing, and it works like a charm in this sauce, too.
• Salt and Pepper: We suggest how much salt and pepper to add, but you really want to taste as you go and add enough to make your palate happy! If the sauce does not pop when you taste it, it probably needs a pinch more salt.

Find the full recipe with measurements below.

How to Make Our Favorite Dill Sauce for Salmon

Tip 1: Use a spoon to stir everything together. This sauce is easy! All you need to do is add all of the ingredients to a bowl and stir them together.

Tip 2: Let it rest for 30 minutes. This sauce gets better with time. We highly recommend letting the sauce sit in the fridge for at least 30 minutes before serving. If you don’t believe me, taste it before you place it into the fridge, and then again after it’s rested. It’s completely different, and the lemon and dill will have permeated throughout the whole bowl. Worth it!

Serving Suggestions

Think of this sauce as a stand-in for times you’d see tartar sauce on a plate. It’s lovely with all kinds of seafood dishes. It’s especially good with salmon recipes, but don’t think you are limited to just salmon. Here’s a list of my top recipes to serve with this sauce:

Creamy Dill Sauce for Salmon

• PREP
  35 mins
  
• TOTAL
  35 mins
  

This creamy lemon dill sauce is excellent with fish, especially salmon. When making this, give yourself a head start and stir the sauce ingredients together about 30 minutes before you plan to serve it. This little bit of extra time allows the lemon and dill to really infuse the sauce. I especially love this sauce with our salmon patties, poached salmon, and this lemon dill baked salmon.

Makes 1 cup

You Will Need

¾ cup sour cream (170g)

2 tablespoons mayonnaise (30g)

3 tablespoons chopped fresh dill (12g)

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

½ teaspoon garlic powder

Salt and pepper, to taste

Directions

1In a medium bowl, combine all of the sauce ingredients, stir well, then taste. Stir in a pinch of salt and pepper, then refrigerate for at least 30 minutes to allow the flavors to meld (it gets much better after 30 minutes). Taste, adjust with more salt and pepper, then serve.

Adam and Joanne’s Tips

• Storing: Homemade dill sauce lasts for about a week when stored in an airtight container in the fridge. The fresh lemon and dill start to fade after that, so we recommend enjoying it within the week. Our family loves it, so we often make a double batch to have it on hand!
• Substituting yogurt: You can use plain thick yogurt as a substitute for the sour cream. When using yogurt for this sauce, I prefer a less tangy option like Siggi’s. Taste the sauce before serving to see if it needs a bit more salt.
• The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
About 2 tablespoons
/
Calories
70
/
Total Fat
6.8g
/
Saturated Fat
2.6g
/
Cholesterol
14.2mg
/
Sodium
103.8mg
/
Carbohydrate
2g
/
Dietary Fiber
0.2g
/
Total Sugars
0.8g
/
Protein
0.8g

AUTHOR:

Joanne Gallagher

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This creamy sausage tortellini soup is rich, cozy, and packed with flavor. It’s a meal I like to make on busy nights when I want something hearty but easy.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Comfort Soup Recipes For Dinner

At A Glance

• Ready In: 35 minutes
• Serves: 4–6
• Nutrition Highlights: High in protein, good source of fiber from veggies and spinach
• Main Ingredients: Italian chicken or pork sausage, cheese tortellini, spinach, tomato paste, broth, light cream
• Flavor Profile: Creamy, savory, slightly tangy, gently spiced
• Meal-Prep Friendly: Keeps 3 days in the fridge (see notes)
• Best Served With: Crusty bread or a simple green side salad

If you need a comforting dinner fast, this creamy sausage tortellini soup delivers big flavor with minimal effort and one pot.

The base starts with sausage (you could also use shredded chicken) and a classic veggie trio (carrot, celery, onion), which gives it that slow-cooked flavor without the wait. Cooking the tomato paste properly adds depth and a slight richness that balances beautifully with the cream.

The tortellini cooks right in the broth, soaking up all that flavor, while the spinach adds a fresh finish. It’s hearty, satisfying, and has just the right balance of creamy and savory, basically the kind of soup that disappears fast at the table.

You might also like these recipes: my creamy Italian sausage pasta, this Marry Me chicken orzo recipe, this lightened up ground beef Stroganoff recipe, or this garlic Parmesan chicken pasta.

What You’ll Need

Here is what you’ll need for this sausage tortellini soup recipe. Find the full measurements in the recipe card below.

• Cheese tortellini – hearty, comforting, and quick-cooking; I used refrigerated fresh tortellini but if using pantry stuff, allow for longer cooking time
• Italian chicken sausage – adds protein and tons of flavor (can swap for pork, turkey, or plant-based), you can use ground meat sausage or sausage links (scoop the meat out of the casings)
• Onion, carrot, celery – classic soup base that builds sweetness and depth
• Garlic – essential for that savory backbone
• Italian seasoning + red pepper flakes – warmth and a little kick
• Tomato paste – deepens flavor and adds umami (cook it properly for best results!)
• Flour – helps create that slightly thick, creamy texture
• Chicken broth – the base that ties everything together; chicken stock is fine too
• Half and half (or light cream) – makes it silky and rich
• Spinach – adds freshness and a bit of fiber; baby spinach or chopped English spinach
• Parmesan cheese – salty, nutty boost of flavor
• Fresh parsley – bright, fresh contrast

How To Make Sausage Tortellini Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this creamy sausage tortellini soup.

• Heat olive oil in a large pot and cook sausage until browned, breaking it up as it cooks
• Add celery, carrot, and onion; cook until softened (about 5–7 minutes)
• Stir in garlic, seasoning, salt, and pepper; cook until fragrant
• Add tomato paste and cook for 2–3 minutes to deepen flavor
• Sprinkle in flour and cook briefly
• Gradually add chicken broth while stirring to keep it smooth
• Bring to a gentle simmer and add tortellini; cook until tender
• Stir in half and half and spinach; simmer until wilted and creamy
• Taste, adjust seasoning, and serve with Parmesan and parsley

Recipe Tips

• Cook the tomato paste properly: Let it darken slightly, this makes a big difference in flavor
• Don’t overcook the tortellini: Start checking at 3 minutes so it stays tender, not mushy. If using pantry dry tortellini, allow for longer cooking time. Fresh tortellini is best in this soup.
• Add broth gradually: This keeps the soup smooth and lump-free
• Season as you go: Layering salt builds better flavor than adding it all at the end
• Variations: Use spicy sausage for a little heat. Swap spinach for kale or Swiss chard. Add mushrooms for extra depth and texture
• Storage: Store in the fridge for up to 3 days in an airtight container. The soup will thicken as it sits (totally normal!)
• Reheating: Add a splash of broth or water to loosen it up. Heat gently on the stove for best texture
• Make-Ahead Tip: Make the soup base without tortellini. Add tortellini, cream, and spinach fresh when reheating

Serving Suggestions

You can serve this with a big chunk of warm, crusty bread to soak up that creamy broth. If you want to keep things a little lighter, a simple green salad with a tangy vinaigrette balances it out nicely. It’s also great with garlic bread if you’re leaning fully into comfort mode (no judgment here).

If you’ve tried this creamy sausage tortellini soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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These creamy butter beans with spinach and leeks are rich, garlicky, and ready in one pan — the kind of white beans recipe that feels cozy but comes together fast.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Hearty Vegetarian Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: High in fiber, good plant-based protein, rich in iron
• Main Ingredients: Butter beans, leeks, garlic, cream, spinach, Parmesan
• Flavor Profile: Creamy, savory, lightly sweet, fresh and lemony finish
• Meal-Prep Friendly: Keeps 3–4 days in the fridge
• Best Served With: Toasted sourdough, crusty bread, or alongside grilled chicken or fish if not vegetarian.

This creamy butter beans recipe is one of those quietly impressive dishes — simple, but layered with flavor. The leeks melt down into a soft, slightly sweet base, the beans turn buttery and rich, and the cream ties everything together into a silky sauce.

What makes it really work (and not feel heavy) is the balance — a hit of lemon zest and juice at the end cuts through the richness just enough. It’s the kind of white-bean-and-spinach dish that feels comforting yet fresh and healthy.

It’s also surprisingly satisfying thanks to the fiber and plant-based protein in the beans, which makes it just as good as a main as it is a side.

You might also like these legume recipes: Greek butter beans (for non-creamy skillet meal), lentil and mushroom Bolognese, creamy coconut red lentil soup, or these creamy green beans. More bean recipe ideas here.

What You’ll Need

Here is what you’ll need for this creamy beans skillet recipe. Find the full measurements in the recipe card below.

• Leeks – soften into a sweet, silky base (don’t rush this step)
• Garlic – adds depth and that classic savory backbone
• Olive oil + butter – for richness and flavor layering
• Cream – brings everything together into a luscious sauce, I like to use light cream here.
• Parmesan – salty, nutty, and adds extra umami
• Cannellini or butter beans – creamy, high in fiber and plant protein. Swap: chickpeas work, but you’ll lose that buttery texture
• Spinach – adds color, nutrients, and balances richness, feel free to use kale or chard here.
• Lemon zest + juice – essential for brightness and a little acidity.
• Stock (veg or chicken) – builds flavor into the beans
• Optional – Pinch of nutmeg (subtle, but really lovely with cream and spinach)

How To Make Creamy Butter Beans With Leeks & Spinach

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this one-pan white beans dish.

• Heat olive oil and butter in a large skillet over medium-low
• Add sliced leeks with salt and cook 8–10 minutes until soft and silky
• Stir in garlic and cook for 30 seconds
• Add beans and stock, simmer for 3–4 minutes
• Lightly mash some of the beans to thicken the sauce
• Stir in cream and let it gently bubble
• Add spinach and cook until wilted
• Finish with lemon zest, lemon juice, Parmesan, and black pepper
• Taste and adjust seasoning — this step matters

Watch The Video

Recipe Tips

• Don’t rush the leeks – this is where the flavor starts. Low and slow = sweet and soft
• Mash just some beans – it thickens the sauce naturally without making it stodgy
• Add lemon at the end – keeps it bright and fresh (adding too early dulls it)
• Use good Parmesan – it really makes a difference here
• Variations: Add crispy bacon or pancetta for a smoky twist or sun-dried tomatoes for little pops of tangy and sweet. Stir through mushrooms for extra depth. Use kale instead of spinach for a heartier version
• Storage: Keeps in the fridge for up to 4 days. Reheat gently on the stove with a splash of stock or water
• Make-Ahead: You can prep the leeks and garlic ahead. The whole dish reheats well, making it great for meal prep

Serving Suggestions

I love serving this straight from the skillet with thick slices of toasted sourdough — the kind you can really drag through the sauce. Sometimes, I would add a fried or soft-boiled egg for extra protein, especially when having this as a main meal or brunch.

It also works beautifully as a side with grilled chicken, fish, or even a simple roast for non-vegetarians, or some roasted veggies or a crisp salad.

If you’ve tried this creamy butter beans with leeks & spinach or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This creamy potato salad with dill pickles is my go-to easy potato salad for BBQs and weekend dinners—tangy, crunchy and tossed in a lighter creamy dressing.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Salad Recipes

• Ready In: 35 minutes
• Serves: 8
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: Lighter dressing using light mayo and sour cream or Greek yogurt
• Main Ingredients: Potatoes, dill pickles, sweet pickles, cucumber, green onions
• Flavor Profile: Creamy, tangy, slightly sweet, crunchy, and fresh
• Meal-Prep Friendly: Keeps well for up to 4 days in the fridge
• Best Served With: BBQ meats, grilled chicken, burgers, sausages, or roasted vegetables

This creamy potato salad with dill pickles is the one I end up making the most. It’s simple, quick, and made with just a handful of ingredients, but the flavor is spot on.

You get little pops of tangy dill pickles, a touch of sweetness from the sweet pickles, and fresh crunch from cucumber and green onions. Everything is coated in a lighter creamy dressing made with light mayo and light sour cream (or Greek yogurt if that’s what you have in the fridge).

The potatoes stay nice and tender but not mushy, which is key for a good potato salad. The dressing is creamy without feeling heavy, and the pickle juice adds a little tang that really wakes the whole dish up.

It’s one of those potato salads that people always ask about when I bring it to BBQs or family dinners. It’s also surprisingly great for meal prep — I’ll often serve it with grilled chicken or a couple of boiled eggs for a quick lunch.

And yes… my 5-year-old happily eats this one too, which is always a good sign.

 You might also like my other potato salads, such as this crispy smashed potato salad, this Spanish-inspired no-mayo potato salad with Romesco dressing, or this unique potato salad with capers, apple, and crispy bacon. These are all great summer salads, but I make them throughout the year, too.

What You’ll Need

Here is what you’ll need for this creamy potato salad. Find the full measurements in the recipe card below.

Potatoes & Crunchy Bits

• White potatoes – creamy and hold their shape well for potato salad; I have made this with larger potatoes and baby potatoes; red potatoes will also work and give you a fun color. PS. Leave the skin on if they’re clean for extra texture and fibre.
• Fresh cucumber – adds freshness and crunch.
• Dill pickles / gherkins – bring tangy acidity and savory flavor.
• Sweet pickles – add a little sweetness that balances the tang.
• Green onions – mild onion flavor and freshness.

Note: Pickles are a classic flavor booster in creamy salads because they add tang, sweetness, and crunch that balance rich dressings. I love a combination of more savory dill and also sweet (like butter pickles), but you can use one type, just make sure it’s the total amount of both.

Creamy Dressing

• Light mayonnaise – the creamy base.
• Light sour cream or Greek yogurt – adds tang and lightens the dressing.
• Yellow mustard – a little zing.
• Pickle juice – subtle acidity and extra pickle flavor.
• Salt and pepper – to bring everything together.

How To Make Creamy Potato Salad With Dill Pickles

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make potato salad with dill pickles and creamy but light dressing.

• Add potatoes to a pot with cold water and salt. Bring to a boil and simmer until just fork-tender, about 12–15 minutes.
• Drain and let the potatoes cool slightly, then cut into bite-sized cubes.

• Dice cucumber, dill pickles, sweet pickles, and green onions.
• Whisk together mayonnaise, sour cream (or yogurt), mustard, pickle juice, salt, and pepper in a large bowl.
• Add pickles, cucumber, and green onions to the bowl and follow with potatoes, and gently toss until coated.
• Taste; add more salt or pepper if needed. Top with extra green onions or chives and a little black pepper.

Watch The Video

Recipe Tips

• Start potatoes in cold water. This helps them cook evenly instead of being mushy outside and undercooked inside.
• Don’t overcook the potatoes. They should be tender but still hold their shape. Overcooked potatoes will make the salad mushy.
• Let the potatoes cool slightly before mixing. If they’re too hot, the dressing can separate.
• Chop everything evenly. Small, uniform pieces make every bite balanced.
• For extra flavor. Add a little chopped fresh dill or chives.
• Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving, as the dressing may settle.
• Make-ahead tip: This salad actually tastes better after a few hours in the fridge, which makes it perfect for BBQs or meal prep.

Variations

• Add hard-boiled eggs for a classic deli-style potato salad.
• Add crispy bacon for a smoky twist.
• Swap cucumber for celery if you prefer.

Serving Suggestions

This potato salad is basically made for summer meals and BBQs.

Serve it alongside BBQs kabobs or skewers, grilled chicken tenders, burgers, sausages, or steak. It’s also great with grilled vegetables or baked salmon.

For a quick lunch, I often pair it with air fryer chicken wings, shrimp skewers, or steak bites. For a quick lunch, you can pair it with canned tuna, boiled eggs, chickpeas, or grilled halloumi. It turns a simple side dish into a pretty satisfying meal.

If you’ve tried this creamy potato salad with dill pickles or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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