As I whisked the vibrant lemon juice into my pot, the tangy brightness immediately cut through the cozy aroma of sautéed onion and garlic. This Lemon Dill Cabbage Soup is my go-to no-fuss dish, where hearty cannellini beans and tender cabbage come together in under 30 minutes—a perfect remedy for a busy day. What I love most is that it’s not just quick to make; it’s also packed with protein and makes for a warm, comforting meal that satisfies the soul. The touch of creamy perfection from the egg and Parmesan balances the freshness of dill and zesty lemon, creating a delightful comfort food experience. Ready to indulge in a bowl of this nourishing goodness? Let’s cook!
Why is this soup so special?
Comforting warmth: This Lemon Dill Cabbage Soup wraps you in a cozy embrace, making it perfect for chilly evenings.
Quick cooking: Ready in under 30 minutes, it’s an ideal choice for busy weeknights!
Protein-packed: With cannellini beans, you can enjoy a nutritious meal that keeps you full and satisfied.
Versatile variations: Swap in your favorite greens or beans, even give it a vegan twist with simple substitutions!
Delicious flavor balance: The zesty lemon and fragrant dill elevate the soup, leaving a bright taste that lingers.
Pair it with a slice of fresh crusty bread, and you’ve got a meal everyone will adore.
Lemon Dill Cabbage Soup Ingredients
For the Soup
• Olive Oil – Ideal for sautéing aromatics without burning.
• Onion – Provides essential flavor; chop finely for maximum sweetness.
• Garlic – Adds a warm, savory depth; minced works well if you’re in a rush.
• Green Cabbage – Softens beautifully in broth; kale or spinach also fit well.
• Dried Oregano – Enhances the soup’s flavor; if out, Italian seasoning can substitute.
• Ground Pepper – Adds a kick; adjust the amount for your taste preference.
• Vegetable Broth – Forms the savory base; a low-sodium option is great if you prefer less salt.
• Cannellini Beans – Contributes creaminess and protein; Great Northern beans or chickpeas are tasty alternatives.
• Parmesan Cheese – Provides a creamy finish; for a vegan version, use nutritional yeast.
• Egg – Adds richness; can be omitted for a vegan twist—just add a splash of plant milk instead.
• Lemon Juice – Brightens and balances flavors; freshly squeezed is best for this Lemon Dill Cabbage Soup.
• Fresh Dill – Adds a vibrant herbal note; dried dill works in a pinch, but use less.
• Salt – Key for seasoning; adjust before serving to taste.
Optional Toppings
• Extra Dill – For garnish and added freshness.
• Ground Pepper – A final sprinkle enhances flavor and presentation.
Step‑by‑Step Instructions for Lemon Dill Cabbage Soup
Step 1: Sauté Aromatics
In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 cloves of minced garlic, then cook for about 4 minutes. Stir frequently, allowing the onion to become translucent and fragrant, infusing your kitchen with wonderful aromas.
Step 2: Cook Cabbage
Next, incorporate 4 cups of chopped green cabbage, along with 1 teaspoon of dried oregano and freshly cracked ground pepper to taste. Sauté for an additional 3 minutes, stirring until the cabbage begins to soften and wilt. Notice how the colors brighten and the flavors meld beautifully in the pot.
Step 3: Simmer
Pour in 6 cups of reduced-sodium vegetable broth and add 1 can of rinsed cannellini beans. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Allow it to cook for about 8 minutes, or until the cabbage is tender and the soup is fragrant, filling your space with warmth.
Step 4: Prepare Egg Mixture
While the soup is simmering, whisk together ½ cup of grated Parmesan cheese, the juice of 1 lemon, and 1 large egg in a heatproof bowl. To prevent curdling, gradually whisk in a ladleful of hot soup broth, combining thoroughly. This will temper the egg, ensuring a creamy finish to your Lemon Dill Cabbage Soup.
Step 5: Finish Soup
Remove the pot from heat and gently stir in the tempered egg mixture, along with ¼ cup of fresh chopped dill and salt to taste. Mix until everything is fully combined, noticing how the soup thickens slightly and the colors become vibrant, ready for serving.
Step 6: Serve
Ladle your Lemon Dill Cabbage Soup into warm bowls, garnishing with extra dill and a sprinkle of fresh ground pepper. Serve immediately while hot, along with crusty bread for dipping, making sure each bowl captures the delightful creaminess and vibrant flavors of this comforting dish.
Lemon Dill Cabbage Soup Variations
Feel free to make this Lemon Dill Cabbage Soup your own with these fun and delicious twists!
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Vegan Swap: Omit the egg and Parmesan cheese, substituting with nutritional yeast for a cheesy flavor, and try using coconut milk for creaminess. You’ll still enjoy a luscious soup without sacrificing taste.
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Spinach Alternative: Use fresh spinach instead of cabbage for a different texture and sweeter flavor. This quick swap adds a vibrant green hue and a subtle earthiness to the dish.
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Bean Options: Replace cannellini beans with chickpeas or navy beans for a slight change in texture. Both options add a hearty bite, making each spoonful enjoyable.
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Zesty Kick: Add a pinch of red pepper flakes or a splash of your favorite hot sauce for some added heat. This variation gives your soup a delightful spicy edge that elevates the overall flavor.
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Herb Infusion: Incorporate fresh basil or parsley alongside the dill to enhance the herbal notes. This twist not only boosts freshness but also adds beautiful color to your soup.
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Lemon Herb Couscous: Serve this soup with a side of Lemon Herb Couscous for a complete meal that’s bursting with flavor and texture.
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Garlic Bread Side: Pair your soup with aromatic garlic bread for a truly comforting meal. The crunchy bread complements the soft textures of the soup perfectly.
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Creamier Texture: For a more indulgent version, blend half the soup until smooth and then mix it back in. This creates a wonderfully creamy consistency while still keeping some chunks for added interest.
Experiment with these variations to find your favorite combination! Each dip of crusty bread into the flavorful broth is sure to warm your heart.
Storage Tips for Lemon Dill Cabbage Soup
Fridge: Store leftover Lemon Dill Cabbage Soup in a sealed container for up to 4 days. Reheat gently over low heat, making sure not to bring it to a boil, to preserve the creamy texture.
Make-Ahead: Prepare the soup base (without the egg mixture) in advance and refrigerate. Add the egg mixture just before serving to maintain creaminess and freshness.
Freezer: Freezing is not advisable due to the egg content, which can separate and alter the texture upon thawing.
Serving Warm: Always serve the soup warm for the best experience!
Make Ahead Options
These Lemon Dill Cabbage Soup is perfect for meal prep enthusiasts! You can make the soup base (steps 1-4) up to 3 days in advance, storing it in an airtight container in the refrigerator. To maintain quality, refrigerate everything except the egg mixture, as adding it early can compromise creaminess. When you’re ready to serve, simply reheat the soup gently over low heat, and prepare the egg mixture as instructed in step 4, tempering it slowly with hot broth. Stir the tempered mixture into your reheated soup along with the fresh dill, and you’ll have a comforting, delicious meal ready to enjoy with minimal effort!
What to Serve with Lemon Dill Cabbage Soup?
This vibrant soup offers more than just warmth; it’s a canvas for creating a delicious and fulfilling meal that tantalizes the senses.
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Crusty Bread: The perfect vessel for soaking up every savory drop of soup, bringing a satisfying crunch to each bite.
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Garlic Toast: Crispy and fragrant, this side adds a punch of flavor and texture, complementing the soup’s rich elements beautifully.
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Simple Side Salad: Toss fresh greens with a lemon vinaigrette. The tangy dressing elevates the meal, echoing the soup’s bright notes.
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Steamed Asparagus: Lightly seasoned, this vibrant vegetable adds a fresh and crisp contrast, enhancing the overall dining experience.
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Herbed Quinoa: Replacing heavy sides with protein-packed quinoa brings a nutty flavor that pairs well with the soup’s creamy finish.
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Fruit Sorbet: A light dessert, this fruity treat cleanses the palate and adds a refreshing end to the meal after the rich soup.
Imagine sitting down to a warm bowl of Lemon Dill Cabbage Soup, surrounded by these delightful pairings—each one amplifying the comforting experience.
Expert Tips for Lemon Dill Cabbage Soup
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Tempering Technique: Ensure you temper the egg mixture by gradually whisking in hot broth. This prevents curdling and achieves a smooth texture in your soup.
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Texture Adjustment: For a creamier soup, use an immersion blender to blend part of the soup while leaving some chunks for enjoyment.
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Ingredient Freshness: Always opt for fresh dill for the best flavor. If using dried dill, remember that it’s more potent—use half the amount recommended in the recipe.
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Cooking Timing: Keep an eye on the cabbage. It should be tender but not mushy! Aim for that perfect balance of softness.
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Storage Savvy: If you plan to enjoy leftovers, store uncombined soup and egg mixture separately to maintain freshness and creaminess.
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Customize It: Don’t hesitate to experiment with your favorite greens or beans. This Lemon Dill Cabbage Soup can be easily adapted to suit your family’s taste!
Lemon Dill Cabbage Soup Recipe FAQs
What type of cabbage is best for this soup?
Absolutely! Green cabbage is ideal for this Lemon Dill Cabbage Soup due to its hearty texture and ability to soften beautifully in broth. However, if you’re looking to try something different, kale works well too, adding a vibrant color and unique flavor.
How should I store leftover Lemon Dill Cabbage Soup?
To keep your Lemon Dill Cabbage Soup fresh, store it in a sealed container in the fridge for up to 4 days. When reheating, do so gently over low heat—this helps maintain the creaminess of the soup and prevents it from curdling. Just avoid boiling, as it can change the texture!
Can I freeze Lemon Dill Cabbage Soup?
Unfortunately, freezing is not recommended for this soup because of the egg content. It may separate and alter the creamy texture once thawed. If you want to prepare some ahead of time, consider freezing the soup base without the egg mixture and then add it just before serving!
What if my soup turns out too thick?
If your Lemon Dill Cabbage Soup ends up thicker than you’d like, no worries! Simply stir in a little extra vegetable broth or water, one ladle at a time, until it reaches your desired consistency. This will help it become soupier without losing any flavor.
What are some dietary considerations for this soup?
This Lemon Dill Cabbage Soup is vegetarian and can be made vegan easily! Just omit the egg and Parmesan cheese; for added creaminess, you can incorporate a splash of plant-based milk or a spoonful of nutritional yeast. If allergies are a concern, ensure all ingredients, including broth, are free from any allergens specific to your needs.
How do I know when my cabbage is ripe and fresh?
Look for heads that are firm and heavy for their size, with tightly packed leaves. Avoid any with dark spots all over or wilting leaves, as they may be past their prime. Fresh cabbage should have a crisp texture and a bright color, promising the best flavor for your Lemon Dill Cabbage Soup!
Lemon Dill Cabbage Soup: Quick Comfort in Every Bowl
Ingredients
Equipment
Method
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 cloves of minced garlic, then cook for about 4 minutes, stirring frequently, until the onion is translucent and fragrant.
- Incorporate 4 cups of chopped green cabbage, along with 1 teaspoon of dried oregano and freshly cracked ground pepper to taste. Sauté for an additional 3 minutes, stirring until the cabbage begins to soften and wilt.
- Pour in 6 cups of reduced-sodium vegetable broth and add 1 can of rinsed cannellini beans. Bring the mixture to a boil, then reduce to a gentle simmer. Cook for about 8 minutes, or until the cabbage is tender.
- Whisk together ½ cup of grated Parmesan cheese, the juice of 1 lemon, and 1 large egg in a heatproof bowl. Gradually whisk in a ladleful of hot soup broth to temper the egg.
- Remove the pot from heat and gently stir in the tempered egg mixture, along with ¼ cup of fresh chopped dill and salt to taste. Mix until everything is fully combined.
- Ladle your Lemon Dill Cabbage Soup into warm bowls, garnishing with extra dill and a sprinkle of fresh ground pepper. Serve immediately while hot.
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