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Lemon Dill Cabbage Soup Recipe

Lemon Dill Cabbage Soup Recipe
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★★★★★

5 from 32 reviews

Lemon Dill Cabbage Soup is a light, comforting dish featuring tender green cabbage, creamy cannellini beans, and bright lemon and dill flavors. This easy-to-make soup balances hearty and fresh ingredients for a satisfying meal perfect for any season.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, thinly sliced
  • 1 small green cabbage, chopped (about 6 cups)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper

Soup Liquids & Beans

  • 6 cups reduced-sodium vegetable broth
  • 1 can (15 ounces) cannellini beans, rinsed and drained

Finishing Mixture

  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • 3 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh dill (or 2 tablespoons dried dill)
  • Salt, to taste

Garnish

  • Extra chopped fresh dill
  • Freshly ground black pepper
  • Crusty bread, for serving

Instructions

  1. Sauté the Aromatics: Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and thinly sliced garlic. Cook, stirring occasionally, until fragrant and softened, about 4 minutes.
  2. Soften the Cabbage: Stir in chopped cabbage, dried oregano, and freshly ground black pepper. Continue cooking until the cabbage starts to soften, approximately 3 minutes.
  3. Simmer with Beans: Pour in the reduced-sodium vegetable broth and add the rinsed cannellini beans. Increase heat and bring the soup to a boil. Then reduce heat to a gentle simmer, cover, and cook for 8 minutes or until the cabbage is tender.
  4. Prepare the Egg Mixture: In a medium heatproof bowl, whisk together grated Parmesan cheese, fresh lemon juice, and the egg until smooth. Slowly drizzle about a cup of the hot soup broth into the egg mixture while whisking constantly to temper the eggs. Repeat this once more to carefully raise the egg mixture’s temperature.
  5. Finish the Soup: Remove the soup from heat. Gradually stir in the tempered egg mixture into the soup until fully incorporated. Add chopped fresh dill and season with salt to taste. Stir gently to combine all flavors.
  6. Serve: Ladle the soup into bowls. Garnish with extra chopped dill and freshly ground black pepper. Serve warm alongside crusty bread for a complete meal.

Notes

  • Thinly slice the garlic to ensure it melts into the soup and adds subtle flavor.
  • Tempering the egg mixture is essential to avoid curdling and create a velvety finish.
  • Fresh dill is preferred for bright, herbal notes, but dried dill can be substituted at half the quantity.
  • For extra greens and nutrition, add a handful of baby spinach during the simmering step.
  • Use reduced-sodium vegetable broth to keep the soup balanced and not overly salty.

Nutrition

Keywords: lemon dill cabbage soup, vegetarian soup, cabbage soup, cannellini bean soup, healthy soup, easy soup recipe, vegetarian dinner, lemon soup

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