Lemon Dill Cabbage Soup Recipe

Introduction

This Lemon Dill Cabbage Soup is bright, comforting, and perfect for a light meal. With tender cabbage, creamy beans, and fresh lemon and dill flavors, it’s a simple soup that feels special.

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 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 ½ teaspoon ground pepper. Cook for 3 minutes, allowing the cabbage to soften slightly.
3. Step 3: Pour in the vegetable 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 small bowl, whisk together the grated Parmesan, egg, and lemon juice. Gradually whisk in ½ cup of the hot soup twice to temper the egg mixture, preventing curdling.
5. Step 5: Remove the pot from heat. Stir the egg mixture into the soup along with the chopped fresh dill and salt until well combined.
6. Step 6: Serve the soup hot, garnished with extra fresh dill and a sprinkle of ground pepper.

Tips & Variations

• Use fresh dill whenever possible for the best flavor. If you don’t have dill, fresh parsley makes a nice substitute.
• To make this soup vegan, omit the egg and Parmesan and add a splash of non-dairy milk for creaminess.
• Adding a pinch of red pepper flakes during cooking brings a lovely subtle heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the soup from curdling. This soup is not ideal for freezing due to the egg and dairy ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, green cabbage is traditional here, but you can substitute savoy or napa cabbage if preferred. Just adjust cooking time until the cabbage is tender.

Why do I need to temper the egg mixture?

Tempering gradually warms the egg mixture with hot soup to prevent it from scrambling when added to the pot, ensuring a smooth, creamy texture.

Lemon Dill Cabbage Soup Recipe

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★★★★★

4.6 from 133 reviews

• Author: Harper
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Lemon Dill Cabbage Soup is a light, refreshing, and nourishing dish perfect for a quick lunch or dinner. It combines tender cabbage, cannellini beans, and a bright lemon-dill flavor, enriched with Parmesan cheese and a touch of egg for creaminess. Made on the stovetop in just 35 minutes, this healthy soup is a delightful way to enjoy vibrant flavors and wholesome ingredients all in one bowl.

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Ingredients

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Soup Base

• 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

Beans and Cheese

• 1 15-oz can no-salt-added cannellini beans, rinsed
• ¼ cup grated Parmesan cheese

Finishing Ingredients

• 1 large egg
• 2½ tbsp lemon juice
• 2 tbsp chopped fresh dill, plus more for garnish
• ¼ tsp salt

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Instructions

1. Heat oil and sauté aromatics: In a large pot over medium heat, heat 2 tablespoons of extra-virgin olive oil. Add the chopped onion and thinly sliced garlic. Cook for 4 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
2. Add cabbage and spices: Add 4 cups of chopped green cabbage, 1 teaspoon dried oregano, and ½ teaspoon ground pepper to the pot. Cook for an additional 3 minutes to soften the cabbage while stirring occasionally.
3. Simmer soup with beans: Pour in 4 cups of reduced-sodium vegetable or no-chicken broth and add the rinsed cannellini beans. Bring the soup to a boil, then reduce the heat and simmer for 8 minutes, or until the cabbage is tender.
4. Prepare egg and cheese mixture: In a separate bowl, whisk together ¼ cup grated Parmesan cheese, 1 large egg, and 2½ tablespoons lemon juice. Gradually whisk in ½ cup of the hot soup liquid twice to temper the mixture, preventing the egg from curdling.
5. Incorporate egg mixture: Remove the soup from the heat and slowly stir in the tempered egg mixture along with 2 tablespoons of chopped fresh dill and ¼ teaspoon salt. Stir gently until combined and creamy.
6. Garnish and serve: Ladle the soup into bowls and garnish with extra fresh dill and a sprinkle of ground pepper for extra flavor and freshness.

Notes

• Tempering the egg mixture prevents it from scrambling when added to the hot soup.
• Use fresh dill for best flavor, but dried dill can be used in a pinch.
• For a vegan version, omit the egg and Parmesan or substitute with vegan alternatives.
• Adjust the amount of lemon juice to taste for more or less acidity.
• Serve with crusty bread for a heartier meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: lemon dill cabbage soup, healthy cabbage soup, cannellini bean soup, vegetable broth soup, easy stovetop soup, lemon soup with dill, light soup recipes