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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/lemon-dill-cabbage-soup-recipe/