Lemon Dill Cabbage Soup Recipe

Introduction

This Lemon Dill Cabbage Soup is a bright and comforting bowl of goodness, perfect for a light lunch or cozy dinner. With fresh lemon juice and fragrant dill, it offers a refreshing twist on classic cabbage soup. Creamy cannellini beans add protein and texture, making it both satisfying and flavorful.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, chopped (about 1 cup)
• 5 cloves garlic, thinly sliced (about 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, cooking for about 4 minutes until fragrant and softened.
2. Step 2: Stir in the chopped cabbage, dried oregano, and ground pepper. Cook for another 3 minutes, allowing the cabbage to soften slightly.
3. Step 3: Pour in the 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. Step 4: In a small bowl, whisk together the grated Parmesan, egg, and lemon juice. To temper the egg mixture, gradually whisk in ½ cup of the hot soup twice, making sure to combine thoroughly each time.
5. Step 5: Remove the soup from heat, then stir in the tempered egg mixture, chopped fresh dill, and salt. Mix well until the soup is creamy and well combined.
6. Step 6: Ladle the soup into bowls and garnish with extra fresh dill and a sprinkle of ground pepper before serving.

Tips & Variations

• For a vegan version, omit the egg and Parmesan, and add a splash of coconut milk or cashew cream for creaminess.
• Use fresh oregano instead of dried if available, adding it towards the end of cooking to preserve flavor.
• If you prefer a thicker soup, mash some of the cannellini beans before adding them back in.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Serve with crusty bread or a side salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the egg-based mixture, stirring frequently until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, green cabbage works best for its mild flavor and texture, but you can substitute with savoy or napa cabbage for a slightly different taste.

Is it necessary to temper the egg mixture?

Yes, tempering the egg mixture by gradually adding hot soup prevents the egg from scrambling when added to the hot liquid, ensuring a smooth, creamy texture.

Lemon Dill Cabbage Soup Recipe

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★★★★★

4.9 from 103 reviews

This Lemon Dill Cabbage Soup is a light and flavorful vegetarian soup combining tender cabbage, creamy cannellini beans, and a bright lemon dill finish. It is perfect for a cozy meal with its fresh herbs and tangy notes, offering a nutritious blend of vegetables and protein with a creamy texture achieved by tempering an egg and Parmesan mixture.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 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 aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sliced garlic, cooking for about 4 minutes until fragrant and softened.
2. Add cabbage and seasonings: Stir in chopped green cabbage, dried oregano, and ground pepper. Cook for 3 minutes to slightly soften the cabbage and develop flavors.
3. Add broth and beans: Pour in the reduced-sodium vegetable or no-chicken broth and add the rinsed cannellini beans. Bring the mixture to a boil, then reduce heat and simmer for 8 minutes until the cabbage is tender.
4. Prepare egg mixture: In a separate bowl, whisk together grated Parmesan cheese, large egg, and lemon juice until combined. Gradually whisk in ½ cup of the hot soup liquid twice to temper the egg mixture and prevent curdling.
5. Combine and finish soup: Remove the soup pot from heat and slowly stir in the tempered egg mixture along with chopped fresh dill and salt. Mix thoroughly to incorporate the creamy mixture into the soup.
6. Garnish and serve: Ladle soup into bowls and garnish with additional fresh dill and a sprinkle of ground pepper. Serve warm for a bright, comforting meal.

Notes

• Tempering the egg mixture is crucial to avoid scrambling the egg when added to the hot soup.
• You can substitute fresh oregano for dried if preferred, adjusting the quantity accordingly.
• This soup pairs wonderfully with crusty bread or a light salad for a complete meal.
• For a vegan version, omit the egg and Parmesan cheese, or substitute with nutritional yeast and a tofu-based cream alternative.
• Use reduced-sodium broth to control salt levels, adjusting seasoning to taste at the end.

Keywords: lemon dill cabbage soup, vegetarian soup, cabbage soup recipe, easy lemon soup, healthy vegetable soup