POLISH DILL PICKLE SOUP

3~2~1~ 2 large yellow onions chopped(6cups)
3~2~1~ 1T salt
3~2~1~ 1t pepper
3~2~1~ 1/2cup olive oil
3~2~~~ 12cups water
3~2~~~ 2 carrots diced(1.5cups)
3~2~~~ 2 parsnips grated(3cups)
3~2~~~ 2cups frozen peas
3~2~~~ 4cups chopped **pickles and then blended with 2cups brine(pickle juice)
3~2~~~ 3cups ***almond milk
3~2~~~ 1.5cups loosely packed chopped parsley.
3~2~~~ 5T dry dill
3~~~~~ 3 or 4 potatoes chopped and cooked(4 to 6cups)
3~~~~~ 1.5cups cooked rice
3~~~~~ 1/2 bunch broccoli

1~ saute.
2~ boil for 10 to 15 minutes.then blend about 4 cups with the parsley stems.
3~ turn off heat and let stew for another 10 to 15 minutes.

**you need to get pickles with no added vinegar. they may say less than 2 percent vinegar or whatever. that kind will do. this is just naturally occurring during the fermentation of the cucumbers.
***1cup almonds soaked in 2cups hot water then blended in the same water