Lemon Dill Cabbage Soup Recipe

Introduction

Lemon Dill Cabbage Soup is a light, refreshing, and comforting dish perfect for any season. With tender cabbage, bright lemon, and fresh dill, this soup offers a delightful balance of flavors that’s both healthy and satisfying.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, chopped (about 1 cup)
• 5 cloves garlic, thinly sliced (3 tbsp)
• 4 cups chopped green cabbage
• 1 tsp dried oregano
• ½ tsp ground pepper, plus more for garnish
• 4 cups reduced-sodium vegetable or no-chicken broth
• 1 15-oz can no-salt-added cannellini beans, rinsed
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2½ tbsp lemon juice
• 2 tbsp chopped fresh dill, plus more for garnish
• ¼ tsp salt

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sliced garlic and cook for about 4 minutes until fragrant and softened.
2. Step 2: Stir in the chopped cabbage, dried oregano, and ground pepper. Cook for 3 minutes, allowing the cabbage to soften slightly.
3. Step 3: Pour in the vegetable or no-chicken broth and add the rinsed cannellini beans. Bring the soup to a boil, then reduce heat and simmer for 8 minutes until the cabbage is tender.
4. Step 4: In a separate bowl, whisk together the grated Parmesan cheese, egg, and lemon juice. To temper the egg mixture, gradually whisk in ½ cup of the hot soup twice.
5. Step 5: Remove the pot from heat. Slowly stir in the tempered egg mixture, fresh dill, and salt into the soup.
6. Step 6: Serve garnished with extra fresh dill and a sprinkle of ground pepper.

Tips & Variations

• To make the soup vegan, omit the egg and Parmesan, and use nutritional yeast for a cheesy flavor.
• Fresh dill is key to brightening the soup; if unavailable, substitute with fresh parsley or tarragon.
• You can add a pinch of red pepper flakes for a subtle spicy kick.
• For added protein, stir in cooked shredded chicken or turkey instead of beans.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the egg. This soup is best enjoyed fresh but can be frozen without the egg mixture added; add it fresh when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cabbage instead of green cabbage?

Green cabbage is the traditional choice, but you can substitute with savoy or napa cabbage for a slightly different texture and flavor.

What if I don’t have cannellini beans?

Any white beans like great northern or navy beans work well as a substitute in this soup.

Lemon Dill Cabbage Soup Recipe

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★★★★★

4.6 from 73 reviews

Lemon Dill Cabbage Soup is a vibrant and healthy dish featuring tender green cabbage simmered in a flavorful broth with cannellini beans, infused with bright lemon juice and fresh dill. This comforting soup blends Mediterranean flavors with a creamy Parmesan and egg mixture, making it a perfect light yet satisfying meal.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

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Main Ingredients

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, chopped (about 1 cup)
• 5 cloves garlic, thinly sliced (3 tbsp)
• 4 cups chopped green cabbage
• 1 tsp dried oregano
• ½ tsp ground pepper plus more for garnish
• 4 cups reduced-sodium vegetable or no-chicken broth
• 1 15-oz can no-salt-added cannellini beans, rinsed

Finishing Ingredients

• ¼ cup grated Parmesan cheese
• 1 large egg
• 2½ tbsp lemon juice
• 2 tbsp chopped fresh dill plus more for garnish
• ¼ tsp salt

Instructions

1. Heat Oil and Sauté Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the chopped onion and thinly sliced garlic. Cook for about 4 minutes until the onion becomes translucent and the garlic is fragrant.
2. Add Cabbage and Spices: Stir in 4 cups of chopped green cabbage, 1 teaspoon dried oregano, and ½ teaspoon ground pepper. Cook for another 3 minutes, letting the cabbage soften slightly and the spices release their flavors.
3. Add Broth and Beans, Simmer: Pour in 4 cups of reduced-sodium vegetable or no-chicken broth and add the rinsed cannellini beans. Bring the mixture to a boil, then reduce heat and simmer gently for 8 minutes until the cabbage is tender.
4. Prepare Parmesan-Egg Mixture: In a separate bowl, whisk together ¼ cup grated Parmesan cheese, 1 large egg, and 2½ tablespoons of lemon juice. To temper the mixture and avoid curdling, gradually whisk in ½ cup of the hot soup twice, stirring continuously.
5. Incorporate Egg Mixture and Season: Remove the soup from heat. Slowly stir in the tempered Parmesan and egg mixture along with 2 tablespoons chopped fresh dill and ¼ teaspoon salt to enhance flavor and add creaminess.
6. Garnish and Serve: Ladle the soup into bowls and garnish with additional fresh dill and a sprinkle of ground pepper. Serve immediately for a fresh, zesty soup experience.

Notes

• You can substitute white beans with navy or great northern beans if preferred.
• Be sure to temper the egg mixture properly with hot soup to prevent it from scrambling when stirred in.
• For a richer flavor, use homemade vegetable broth if available.
• This soup is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.

Keywords: Lemon Dill Cabbage Soup, Healthy Soup, Vegetarian Soup, Mediterranean Soup, Cannellini Bean Soup, Light Soup, Comfort Food