On a chilly day, there’s nothing quite like the warm embrace of a hearty soup to soothe the soul. That’s where this Lemon Dill Cabbage Soup comes in, a delightful combination of tender cabbage and protein-packed cannellini beans enriched with a bright, zesty twist from fresh lemon juice. What makes this dish truly irresistible is its creamy texture, thanks to the Parmesan and egg blend that adds richness without weighing you down. Plus, it’s ready in under 30 minutes, making it a perfect choice for both a quick weeknight dinner and a comforting lunch! So, why not stir up a pot of this vegetarian goodness tonight? What do you think will impress your family more: its vibrant flavors or how quickly it comes together?
Why Try This Lemon Dill Cabbage Soup?
Hearty Comfort: This soup combines tender cabbage and protein-rich cannellini beans, creating a warm hug on a cool day.
Quick & Easy: With a total prep and cook time of under 30 minutes, it’s a perfect solution for busy weeknights.
Zesty Brightness: The fresh lemon juice adds a lift to the dish, ensuring each spoonful feels refreshing while being comforting.
Creamy Goodness: Thanks to the Parmesan and egg blend, you get a rich texture without the heaviness, making it an enjoyable choice for everyone.
Versatile Pairing: Enjoy it with a simple side salad or classic crusty bread for a meal that’s not just flavorful but also satisfying. For extra inspiration, check out my Lemon Balsamic Lentil recipe for another healthy option!
Lemon Dill Cabbage Soup Ingredients
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For the Soup Base
• Extra-virgin olive oil – Ideal for sautéing aromatics to create a flavorful foundation.
• Yellow onion (1 small, about 1 cup chopped) – Adds a delightful oniony depth to the soup.
• Garlic (5 cloves thinly sliced, approximately 3 tbsp) – Ensure it’s sliced thin so it melds beautifully with the soup.
• Green cabbage (4 cups, chopped) – The heartiness of cabbage softens perfectly in the broth.
• Dried oregano (1 tsp) – Enhances the overall flavor with a touch of herbal notes.
• Ground pepper (½ tsp + more for garnish) – A pinch of pepper boosts the flavor of each spoonful.
• Vegetable broth (4 cups, reduced sodium) – The essential liquid base for this vibrant soup; chicken broth can be used as a substitute for non-vegetarians. -
For the Creamy Texture
• Cannellini beans (1 can, 15 oz, rinsed) – Adds creaminess and protein to the mix; swap for Great Northern beans or chickpeas if desired.
• Grated Parmesan cheese (¼ cup) – Contributes to the sauce’s rich flavor; nutritional yeast serves well as a dairy-free alternative.
• Egg (1 large) – Whisked in for a luxuriously smooth consistency; eliminate for a vegan version, understanding it will alter the creaminess. -
For the Brightness & Flavor
• Lemon juice (2½ tbsp) – Infuses the soup with bright acidity that lifts every bite.
• Chopped fresh dill (2 tbsp + more for garnish) – Brings a fresh, herbal finish; fresh is preferred, but dried can be used in half the amount.
• Salt (¼ tsp) – Absolutely essential to bring out all the flavors in this Lemon Dill Cabbage Soup.
This Lemon Dill Cabbage Soup is not only a feast for the senses but also a delightful way to nourish your body. Enjoy the bright flavors and comforting warmth with every spoonful!
Step‑by‑Step Instructions for Lemon Dill Cabbage Soup
Step 1: Sauté the Aromatics
In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 cup of chopped yellow onion and 5 thinly sliced garlic cloves, sautéing for about 4 minutes until the onion becomes translucent and fragrant, filling your kitchen with a warm aroma.
Step 2: Soften the Cabbage
Stir in 4 cups of chopped green cabbage, 1 teaspoon of dried oregano, and ½ teaspoon of ground pepper. Continue cooking for another 3 minutes, stirring occasionally, until the cabbage begins to wilt and soften, taking on a vibrant green color.
Step 3: Simmer with Beans
Pour in 4 cups of reduced sodium vegetable broth and add a 15 oz can of rinsed cannellini beans. Increase the heat to bring the mixture to a boil, then reduce it to a gentle simmer. Cover the pot and let it cook for 8 minutes, until the cabbage is tender and the flavors meld beautifully.
Step 4: Prepare the Egg Mixture
In a medium heatproof bowl, whisk together ¼ cup of grated Parmesan cheese, 2½ tablespoons of lemon juice, and 1 large egg. To prevent curdling, gradually whisk in a ladleful of the hot broth from the soup, ensuring the egg mixture warms up smoothly without cooking it too quickly.
Step 5: Finish the Soup
Remove the pot from the heat once the cabbage is tender. Stir in the tempered egg mixture and 2 tablespoons of chopped fresh dill, mixing gently to combine and create a creamy texture in the soup. Finally, season to taste with ¼ teaspoon of salt, enhancing the overall flavors.
Step 6: Serve
Ladle the warm Lemon Dill Cabbage Soup into bowls, garnishing with extra chopped dill and a sprinkle of black pepper for added flavor. Serve immediately alongside crusty bread or your favorite side, allowing the heartwarming soup to shine as the star of your meal.
Expert Tips for Lemon Dill Cabbage Soup
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Choose Fresh Ingredients: Opt for fresh cabbage and herbs for the best flavor. They enhance the taste of your Lemon Dill Cabbage Soup, resulting in a vibrant dish.
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Avoid Overcooking: Keep an eye on the cabbage while simmering. Overcooked cabbage can become mushy, losing its pleasant texture and crunch.
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Tempering Technique: When adding the egg mixture, temper it properly by whisking hot broth gradually into the egg. This prevents curdling and ensures a creamy finish.
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Season Gradually: Start with the recommended salt, but taste and adjust as necessary. Every broth varies in sodium content, and you want your Lemon Dill Cabbage Soup to be perfectly seasoned.
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Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat to preserve texture and flavor. Avoid boiling to keep the egg mixture creamy.
Make Ahead Options
This Lemon Dill Cabbage Soup is an excellent choice for meal prep enthusiasts! You can chop the vegetables and store them in the fridge for up to 3 days before cooking, ensuring they stay fresh and ready to use. Additionally, you can prepare the egg and Parmesan mixture ahead of time and keep it in the refrigerator for up to 24 hours. When it’s time to serve, simply sauté the aromatics, add the broth and beans, and then stir in the prepped egg mixture right before finishing. This approach means you’ll enjoy the same delicious flavors with a fraction of the effort, perfect for busy weeknights!
How to Store and Freeze Lemon Dill Cabbage Soup
Fridge: Store the soup in an airtight container for up to 4 days; reheat gently over low heat to maintain its creamy texture and avoid boiling.
Freezer: Not recommended for freezing due to the egg content; the texture may alter upon thawing.
Reheating: For the best results, reheat in a saucepan on low heat, stirring occasionally until warmed through.
Avoid Separation: If preparing ahead, add the egg mixture just before serving to prevent separation and maintain creaminess in your Lemon Dill Cabbage Soup.
Lemon Dill Cabbage Soup Variations
Feel free to customize this delightful soup, tailoring it to your taste buds or what you have on hand!
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Greens Boost: Swap out the cabbage for kale or spinach for added nutrients and a flavor twist.
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Bean Alternatives: Use chickpeas or navy beans instead of cannellini for a different texture and taste. Each brings a unique character to the dish!
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Spicy Kick: Add a pinch of crushed red pepper flakes for a hint of heat; it elevates the soup to a whole new level of flavor.
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Creamy Addition: For an extra luxurious finish, drizzle in a splash of cream or a touch of olive oil right before serving.
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Citrus Zing: Replace lemon juice with lime juice for a tropical twist that brings brightness and complexity to every spoonful.
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Herbal Fun: Mix in fresh basil or parsley along with the dill for a garden-fresh flavor explosion that dances on your palate.
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Grainy Goodness: Toss in a handful of cooked quinoa or barley for an added hearty texture, making your soup even more filling.
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Unconventional Broth: Experiment with miso broth instead of vegetable broth to introduce a rich, umami depth that pairs beautifully with the lemon.
You might also enjoy this soup alongside a vibrant Lemon Balsamic Lentil for a complete nutritious meal!
What to Serve with Quick & Hearty Lemon Dill Cabbage Soup?
Pairing a comforting soup with delightful side dishes elevates your meal experience to new heights.
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Crusty Baguette:
A freshly baked baguette is perfect for dipping, soaking up the vibrant broth in each delicious bite. -
Garlic Toast:
Crispy, buttery garlic toast adds a savory crunch, perfectly contrasting the creamy texture of the soup. -
Simple Side Salad:
A refreshing salad dressed with lemon vinaigrette provides lightness and a bright flavor that complements the hearty soup nicely. -
Roasted Vegetables:
Colorful roasted vegetables enhance the meal with sweet, caramelized flavors and a satisfying texture. -
Chickpea Salad:
A protein-packed chickpea salad brings a nutty element, balancing the soup’s creamy richness while adding another layer of healthiness. -
Savory Quiche:
A slice of quiche adds a touch of elegance and richness, making for a more indulgent dining experience. -
Sparkling Lemonade:
The zesty fizz of sparkling lemonade will enhance the bright notes of lemon in the soup, creating a refreshing drink to sip between spoonfuls. -
Apple Crisp:
For a sweet finish, a warm apple crisp with a scoop of vanilla ice cream offers a comforting dessert that echoes the warmth of the soup. -
Herbed Focaccia:
An herbed focaccia can be a delightful addition, providing a soft, aromatic bread that makes for perfect dipping.
Lemon Dill Cabbage Soup Recipe FAQs
How do I choose the right cabbage for the soup?
Absolutely! Look for a green cabbage that is firm with a vibrant outer leaf color. Avoid any heads with dark spots or blemishes, as they can indicate spoilage. Ideally, the cabbage should feel heavy for its size, which means it’s fresh and full of moisture.
What is the best way to store leftover Lemon Dill Cabbage Soup?
To store your soup, place it in an airtight container in the fridge, where it will keep fresh for up to 4 days. When you’re ready to enjoy it again, reheat it gently over low heat in a saucepan, stirring occasionally to maintain its creamy texture. Be careful not to let it boil as this can affect the soup’s overall consistency.
Can I freeze the Lemon Dill Cabbage Soup?
I highly recommend against freezing this soup due to the egg content. Freezing could lead to separation and a change in texture upon thawing. If you still want to prepare some ahead of time, consider leaving out the egg and Parmesan before freezing—it can easily be added fresh when you reheat the soup!
What should I do if the soup is too thick?
If you find your soup is thicker than you’d like, don’t worry! You can simply add a splash of vegetable broth or water to reach your desired consistency. Stir well and allow it to heat through for a few minutes. Taste again and adjust seasoning if needed!
Is this recipe suitable for people with dietary restrictions?
Certainly! For a vegan version, just omit the egg and Parmesan cheese. In place of the Parmesan, you can use nutritional yeast to add a cheesy flavor without the dairy. Additionally, if you or someone you’re serving has a bean allergy, you can skip the cannellini beans and substitute them with more vegetables or lentils for added nutrition.
How can I enhance the flavor of the soup?
Very! You can experiment with adding a pinch of crushed red pepper flakes for some spice or a splash of lemon zest for extra citrusy brightness. Fresh herbs like basil or parsley can also be tossed in towards the end to boost the freshness even more. Enjoy the process!
Zesty Lemon Dill Cabbage Soup in Under 30 Minutes
Ingredients
Equipment
Method
- In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 cup of chopped yellow onion and 5 thinly sliced garlic cloves, sautéing for about 4 minutes until the onion becomes translucent and fragrant.
- Stir in 4 cups of chopped green cabbage, 1 teaspoon of dried oregano, and ½ teaspoon of ground pepper. Cook for another 3 minutes until the cabbage begins to wilt.
- Pour in 4 cups of reduced sodium vegetable broth and add a 15 oz can of rinsed cannellini beans. Bring to a boil, then reduce to a gentle simmer and cover. Cook for 8 minutes until the cabbage is tender.
- In a medium bowl, whisk together ¼ cup of grated Parmesan cheese, 2½ tablespoons of lemon juice, and 1 large egg. Gradually whisk in a ladleful of the hot broth.
- Remove the pot from heat. Stir in the tempered egg mixture and 2 tablespoons of chopped fresh dill, mixing gently. Season with ¼ teaspoon of salt to taste.
- Ladle the soup into bowls, garnishing with extra dill and black pepper, and serve immediately.
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