As I stood in my cozy kitchen, the aroma of sautéing garlic and onions enveloped me like a warm hug. Today, I’m excited to share my recipe for Lemon Dill Cabbage Soup—a nourishing dish that’s become my go-to for those busy weekdays when I crave something wholesome yet comforting. This vibrant soup is brimming with tender cabbage and creamy cannellini beans, complemented by a zesty splash of lemon juice and aromatic dill. Not only can it be whipped up in under 30 minutes, but it also doubles as a healthy comfort food option that will leave your taste buds dancing. Whether enjoyed as a light lunch or a cozy dinner, it’s a dish that warms the heart. Ready to discover just how easy and delightful this soup can be?
Why is Lemon Dill Cabbage Soup a Must-Try?
Comforting and Cozy: This soup wraps you in warmth with every spoonful, making it the perfect antidote to a busy week.
Quick Preparation: With just 30 minutes from start to finish, it’s a time-saving meal that fits seamlessly into your life.
Versatile Ingredients: Customize it using whatever you have on hand—substituting chickpeas for cannellini beans or using kale instead of cabbage keeps it exciting!
Healthy Twist: Packed with protein, vitamins, and healthy fats, this bowl of goodness is truly a guilt-free pleasure that anyone can enjoy.
Flavor Explosion: The vibrant lemon juice combined with fresh dill elevates your ordinary soup to a gourmet experience. For more engaging meals, try pairing this with a light salad or warm bread!
Lemon Dill Cabbage Soup Ingredients
For the Soup
- Olive Oil – For sautéing the aromatics; can use other cooking oils like avocado oil for a different flavor.
- Onion – Adds sweetness and flavor to the base; shallots can be used for a milder taste.
- Garlic – Provides depth of flavor; slice thinly to melt beautifully into the soup.
- Green Cabbage – Hearty and absorbs the broth, forming the soup’s bulk; kale or spinach can be used for variations.
- Dried Oregano – Adds herbal notes; Italian seasoning can serve as a substitute.
- Ground Pepper – Enhances overall flavor; fresh ground black pepper can give a nice kick.
- Reduced-Sodium Vegetable Broth – The base for the soup ensures a balanced flavor; homemade broth or no-chicken broth can keep it vegan.
- Cannellini Beans – Adds creaminess and protein; try chickpeas or navy beans for different textures.
- Parmesan Cheese – Brings creaminess and umami; omit for a vegan version and substitute with nutritional yeast if desired.
- Egg – Contributes to the soup’s rich, velvety texture; ensure to temper the egg mixture to prevent curdling.
- Lemon Juice – Brightens the dish with a fresh zing; fresh juice is preferred for the best flavor.
- Fresh Dill – Offers fragrant herbaceous notes; dried dill can be used in half the amount.
- Salt – Enhances all flavors; adjust or omit based on broth sodium content.
Enjoy crafting this delightful Lemon Dill Cabbage Soup that’s not only wholesome but easy to make!
Step‑by‑Step Instructions for Lemon Dill Cabbage Soup
Step 1: Sauté the Aromatics
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 chopped onion and 2 thinly sliced garlic cloves. Sauté for about 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant. This step sets a flavorful base for your delicious Lemon Dill Cabbage Soup.
Step 2: Soften the Cabbage
Stir in 4 cups of chopped green cabbage, 1 teaspoon of dried oregano, and a few cracks of ground pepper. Cook for another 3 minutes, tossing the mixture until the cabbage starts to wilt and soften, becoming vibrant and tender. This adds a wonderful heartiness to your soup, making every spoonful satisfying.
Step 3: Simmer with Beans
Pour in 4 cups of reduced-sodium vegetable broth and add 1 can of rinsed cannellini beans. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 8 minutes, allowing the cabbage to become fully tender. As it simmers, the flavors meld together beautifully in this cozy bowl of Lemon Dill Cabbage Soup.
Step 4: Prepare the Egg Mixture
In a separate heatproof bowl, whisk together 1/2 cup of grated Parmesan cheese, the juice of 1 lemon, and 1 large egg until smooth. Gradually temper this egg mixture by slowly whisking in a ladleful of the hot broth from the pot. This careful process prevents the egg from curdling as you prepare to enrich your soup’s velvety texture.
Step 5: Finish the Soup
Once tempered, remove the pot from the heat and gently stir the egg mixture along with 1/4 cup of chopped fresh dill into the soup. Mix until everything is well-combined, and taste for seasoning, adding salt as needed. The result is a bright, creamy Lemon Dill Cabbage Soup that bursts with flavor and warmth.
Step 6: Serve
Ladle the piping hot soup into bowls and garnish with additional dill and cracked black pepper for an extra touch. This nourishing meal pairs wonderfully with crusty bread, making it perfect for a cozy lunch or a satisfying dinner. Share this delightful bowl of Lemon Dill Cabbage Soup with your loved ones and enjoy!
Make Ahead Options
These Lemon Dill Cabbage Soup preparations are perfect for busy home cooks who want to save time during the week! You can chop the vegetables (onion, garlic, and cabbage) and store them in an airtight container in the refrigerator up to 3 days in advance. Additionally, prepare the egg mixture (whisk together the Parmesan cheese, lemon juice, and egg) and keep it in the fridge for 24 hours. To maintain quality, ensure that the soup is reheated gently on low heat, being careful not to boil it, which helps keep the egg mixture intact. When ready to serve, follow the final steps by combining everything and uplifting your dining experience with this vibrant and nourishing Lemon Dill Cabbage Soup!
Lemon Dill Cabbage Soup Variations
Embrace the joy of customization with these delightful twists for your Lemon Dill Cabbage Soup!
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Chickpea Swap: Replace cannellini beans with chickpeas for added texture and a nutty flavor.
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Vegan Delight: Omit the egg and Parmesan cheese, substituting nutritional yeast for that savory umami kick, or stir in coconut milk for creaminess.
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Leafy Greens: Use kale or spinach instead of cabbage. This not only diversifies the nutrients but also adds a pop of color and flavor.
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Herb Boost: Experiment with other fresh herbs like parsley or thyme to give your soup a fresh twist. Each herb brings its unique character to the meal.
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Heat It Up: Add a pinch of crushed red pepper flakes for a spicy finish that can awaken your taste buds. Just a little pinch goes a long way!
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Creamy Variation: Blend a portion of the soup for a creamy texture. This provides a wonderful contrast while still keeping some chunky bits for heartiness.
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Garnish with Zest: Top with lemon zest before serving for an extra citrus burst; it’s a simple way to elevate the dish.
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Flavorful Broths: Try using homemade broth instead of store-bought for a deeper, richer flavor. If you ever want to make your own, check out my recipe for Crockpot Potato Soup, where you can learn to make simple, nutritious homemade broth.
By mixing and matching these substitutions, you can keep your Lemon Dill Cabbage Soup fresh and exciting each time you whip it up!
What to Serve with Lemon Dill Cabbage Soup
Cozy up your table with delightful accompaniments that perfectly complement this bright and hearty soup.
- Crusty Bread: The classic pairing; dip each slice into the warm broth for an irresistible combo that enhances every spoonful.
- Light Side Salad: A mixed greens salad drizzled with lemon vinaigrette adds a refreshing crunch, balancing the soup’s richness beautifully.
- Roasted Chickpeas: Crunchy roasted chickpeas add a satisfying texture and a hint of nuttiness, making your meal even more fulfilling.
- Garlic Breadsticks: Soft and buttery, they provide a comforting side that’s perfect for soaking up every drop of soup.
- Sautéed Greens: Lightly sautéed spinach or kale will introduce a tender, vibrant contrast that echoes the soup’s herbal notes.
- Cheesy Rice: Creamy, cheesy rice complements the soup’s flavors and adds a hearty element that rounds out your meal perfectly.
- Lemonade: The zesty freshness of homemade lemonade brings a bright, thirst-quenching contrast to the warm soup.
- Fruit Tart: For dessert, a fruity tart adds a sweet, tart finish to your meal, creating a lovely sweet contrast to the savory soup.
How to Store and Freeze Lemon Dill Cabbage Soup
Refrigerator: Store the Lemon Dill Cabbage Soup in a sealed container for up to 4 days. Make sure to let it cool completely before refrigerating to maintain freshness.
Freezer: For longer storage, freeze the soup in an airtight container for up to 3 months. To prevent freezer burn, leave some space at the top for expansion as it freezes.
Reheating: When ready to enjoy, thaw the soup in the refrigerator overnight. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the egg mixture.
Serving Tips: For the best flavor, add the egg mixture just before serving if you’re making it ahead, ensuring a vibrant and creamy texture when serving.
Expert Tips for Lemon Dill Cabbage Soup
- Proper Egg Tempering: Ensure the egg mixture is tempered correctly by gradually adding hot broth while whisking, preventing curdling for a smooth finish.
- Texture Variations: For a creamier texture, consider using an immersion blender after simmering, but keep some chunks for a hearty feel in your Lemon Dill Cabbage Soup.
- Ingredient Prep: Chop and gather all your ingredients before starting to cook. This makes the process quicker and ensures a smooth cooking experience without interruptions.
- Freshness Matters: Use fresh dill and lemon juice for the best flavor. Dried ingredients can be substituted, but fresh options elevate your soup’s taste significantly.
- Storage Tips: If making ahead, store the soup without the egg mixture and add it just before serving. This keeps your soup fresh and prevents any curdling.
Lemon Dill Cabbage Soup Recipe FAQs
What type of cabbage is best for Lemon Dill Cabbage Soup?
I highly recommend using green cabbage for this soup as it has the perfect texture and flavor that holds up in the broth. Look for a head that’s firm and heavy for its size, without dark spots all over. If you’re feeling adventurous, try substituting with kale or even collard greens for a twist!
How do I store leftover Lemon Dill Cabbage Soup?
Store the soup in a sealed container in the refrigerator for up to 4 days. It’s best to let it cool completely before placing it in the fridge to maintain optimal freshness. Just remember, if you added the egg mixture, keeping it separate until reheating will ensure a smooth texture.
Can I freeze Lemon Dill Cabbage Soup?
Absolutely! Pour the cooled soup into an airtight container, leaving about an inch of space at the top for expansion, and freeze it for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator. Reheat it gently on the stove over low heat, stirring occasionally to keep the egg mixture from curdling.
What if my Lemon Dill Cabbage Soup is too thick?
If you find your soup has thickened too much after cooling or reheating, you can easily adjust the consistency. Simply add a little more vegetable broth or water, stirring until it reaches your desired thickness. Heat it over low until warmed through; this will help blend in the additional liquid seamlessly.
Is Lemon Dill Cabbage Soup suitable for vegans?
Yes! To veganize this recipe, simply omit the egg and Parmesan cheese. I often use nutritional yeast instead for that delightful umami flavor. You can also add a splash of coconut milk for extra creaminess, enhancing this delicious soup while keeping it plant-based!
Lemon Dill Cabbage Soup: A Cozy, Zesty Comfort Bowl
Ingredients
Equipment
Method
- Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 chopped onion and 2 thinly sliced garlic cloves. Sauté for about 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Stir in 4 cups of chopped green cabbage, 1 teaspoon of dried oregano, and a few cracks of ground pepper. Cook for another 3 minutes, tossing the mixture until the cabbage starts to wilt and soften.
- Pour in 4 cups of reduced-sodium vegetable broth and add 1 can of rinsed cannellini beans. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 8 minutes.
- In a separate heatproof bowl, whisk together 1/2 cup of grated Parmesan cheese, the juice of 1 lemon, and 1 large egg until smooth. Gradually temper this egg mixture by slowly whisking in a ladleful of the hot broth from the pot.
- Once tempered, remove the pot from the heat and gently stir the egg mixture along with 1/4 cup of chopped fresh dill into the soup. Mix until everything is well-combined, and taste for seasoning.
- Ladle the piping hot soup into bowls and garnish with additional dill and cracked black pepper. Share this delightful bowl of Lemon Dill Cabbage Soup with your loved ones and enjoy!
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