Lemon Dill Cabbage Soup Recipe

Introduction

This bright and comforting Lemon Dill Cabbage Soup is a perfect light meal that warms you up while providing fresh, vibrant flavors. Made with simple ingredients like cabbage, cannellini beans, and fresh dill, it’s both nourishing and easy to prepare.

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, cooking for about 4 minutes until fragrant and soft.
2. Step 2: Stir in the chopped cabbage, dried oregano, and ground pepper. Cook for 3 minutes to soften the cabbage slightly.
3. Step 3: Pour in the broth and add the rinsed cannellini beans. Bring the mixture to a boil, then reduce the heat and simmer for 8 minutes, until the cabbage is tender.
4. Step 4: In a separate bowl, whisk together the Parmesan cheese, egg, and lemon juice. To temper the egg mixture, gradually whisk in ½ cup of the hot soup twice, stirring constantly.
5. Step 5: Remove the soup from heat and slowly stir in the tempered egg mixture, chopped fresh dill, and salt. Mix thoroughly but gently to combine.
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 creamier texture, add a splash of heavy cream or coconut milk just before serving.
• Swap cannellini beans for chickpeas or white kidney beans if preferred.
• Use fresh oregano instead of dried for a brighter herb flavor.
• Add a pinch of red pepper flakes for a subtle spicy kick.

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 avoid curdling the egg. This soup is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

To make this soup vegan, omit the Parmesan cheese and egg, then add a little extra lemon juice and nutritional yeast for richness and flavor.

Is it necessary to temper the egg?

Yes, tempering the egg by gradually adding hot soup prevents it from scrambling when stirred back into the pot, ensuring a smooth, silky texture.

Lemon Dill Cabbage Soup Recipe

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★★★★★

4.8 from 52 reviews

A light and flavorful Lemon Dill Cabbage Soup combining tender cabbage, protein-rich cannellini beans, fresh dill, and a bright lemon finish. This nutritious and comforting soup is enhanced with Parmesan and egg for a creamy texture without cream, making it a perfect healthy meal.

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

Ingredients

Scale 1x2x3x

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
• 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 oil in a large pot over medium heat. Add onion and garlic; cook for 4 minutes until fragrant and softened.
2. Cook cabbage and seasonings: Add chopped cabbage, dried oregano, and ground pepper. Cook together for 3 minutes, allowing cabbage to slightly wilt.
3. Add broth and beans: 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 cabbage is tender.
4. Prepare egg-parmesan mixture: In a bowl, whisk together Parmesan cheese, egg, and lemon juice. Gradually whisk in ½ cup of the hot soup twice to temper the egg mixture, preventing it from curdling.
5. Combine and finish soup: Remove the soup from heat. Slowly stir in the tempered egg mixture along with chopped fresh dill and salt to enrich the soup with creamy texture and bright flavors.
6. Garnish and serve: Ladle soup into bowls and garnish with extra fresh dill and a sprinkle of ground pepper for added freshness and flavor.

Notes

• Tempering the egg mixture is crucial to avoid scrambling the egg when added to the hot soup.
• Feel free to use vegetable broth for a vegetarian version or no-chicken broth if you want a richer taste without poultry.
• This soup can be reheated gently on the stovetop; avoid boiling after adding the egg mixture.
• Fresh dill garnish adds brightness, but dried dill can be used if fresh is unavailable.
• For added protein, an extra egg can be whisked in during tempering.

Keywords: Lemon Dill Cabbage Soup, healthy cabbage soup, cannellini bean soup, lemon soup, dill soup, low fat soup, vegetarian soup, quick soup