As the crisp air of autumn creeps in, there’s nothing quite like the comforting embrace of a warm bowl of soup. My Lemon Dill Cabbage Soup brings together the earthy goodness of cabbage with the zesty brightness of lemon and the aromatic touch of dill, creating a delightful medley sure to brighten any dreary day. This quick and creamy dish is not only packed with protein-rich cannellini beans but also manages to be incredibly healthy—perfect for anyone looking to elevate their home cooking from the typical fast food. In just under 30 minutes, you’ll have a nourishing meal that’s as satisfying as it is delicious. Ready to dive into a cozy, healthy bowl full of flavor? Let’s get started!
Why is this soup so special?
Cozy Comfort: This Lemon Dill Cabbage Soup wraps you in warmth, making it the perfect choice for chilly evenings.
Nutritious Delight: Packed with protein-rich cannellini beans and fresh vegetables, it’s a healthy option to nourish your body and soul.
Zesty Brightness: The combination of zesty lemon and aromatic dill enhances the flavors, offering a delightful twist on traditional soup.
Quick & Easy: Ready in under 30 minutes, it’s ideal for busy weeknights when you crave something homemade yet hassle-free.
Versatile Substitutions: Feel free to swap in your favorite greens or beans, making it easy to adapt to your pantry staples.
Trust me, once you serve this soup, you’ll want to pair it with a slice of crusty bread or even our Cowboy Soup Cozy to make it a complete meal!
Lemon Dill Cabbage Soup Ingredients
• Get ready to dive into this creamy delight!
For the Soup Base
- Olive Oil – Used for sautéing the onion and garlic; you can substitute with any neutral oil if desired.
- Onion – Provides the aromatic base; chop into small pieces for even cooking. Shallots work for a milder flavor.
- Garlic – Adds depth to the dish; slice thinly to melt into the soup.
- Green Cabbage – The star ingredient, hearty and tender; chop into bite-sized pieces. Kale or spinach can provide different flavors.
- Dried Oregano – Enhances herbal notes; substitute with Italian seasoning if necessary.
- Ground Pepper – Elevates flavor; adjust to your taste preference.
- Vegetable Broth – Forms the soup’s foundation; use reduced-sodium for a balanced flavor or homemade for a richer taste.
For Added Creaminess
- Cannellini Beans – Provides protein and creaminess; rinse and drain before adding. Great northern beans or chickpeas can also be used.
- Parmesan Cheese – Adds a creamy umami touch; grate for easy mixing. Omit or use nutritional yeast for a vegan option.
- Egg – Creates a velvety texture; remember to temper it. For a lighter version, you can skip this or use a flax egg as a vegan alternative.
- Lemon Juice – Brightens the soup’s flavor; fresh juice is always best for optimal taste.
- Fresh Dill – Infuses vibrant flavor; if unavailable, use half the amount of dried dill.
- Salt – Enhances the soup’s flavor; adjust according to your palate.
This Lemon Dill Cabbage Soup is not just healthy—it’s creamy, satisfying, and full of flavor that’ll warm your heart and soul!
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 until shimmering, about 1 minute. Add 1 chopped onion and 2 thinly sliced garlic cloves, cooking until the onion is soft and fragrant, approximately 4 minutes. Stir frequently to prevent the garlic from browning, ensuring a beautiful aromatic base for your Lemon Dill Cabbage Soup.
Step 2: Soften Cabbage
Next, add 4 cups of chopped green cabbage, 1 teaspoon of dried oregano, and 1/2 teaspoon of ground pepper to the pot. Stir well, cooking for another 3 minutes until the cabbage becomes tender and wilted. You’ll know it’s ready when it has brightened in color and reduced in volume, creating a cozy mix of flavors.
Step 3: Simmer with Beans
Pour in 4 cups of vegetable broth and add 1 can of rinsed cannellini beans to the mixture. Increase the heat, bringing it to a gentle boil, then reduce to a simmer. Allow the soup to simmer for about 8 minutes until the cabbage is perfectly tender, absorbing all the delightful flavors from the broth and spices.
Step 4: Prepare Egg Mixture
While the soup simmers, whisk together 1/2 cup of grated Parmesan cheese, juice from 1 lemon, and 1 egg in a separate bowl. To temper the egg and prevent curdling, slowly drizzle in a ladleful of the hot broth while whisking continuously. This will create a creamy mixture that will enhance the richness of your Lemon Dill Cabbage Soup.
Step 5: Finish the Soup
Remove the pot from heat, and gently stir in the tempered egg mixture along with 1/4 cup of freshly chopped dill and salt to taste. The soup will take on a creamy consistency, and you’ll notice the vibrant green of the dill. Give it a gentle stir to combine everything nicely without scrambling the egg.
Step 6: Serve
Ladle the warm Lemon Dill Cabbage Soup into bowls, garnishing with additional fresh dill and a sprinkle of black pepper. For a comforting meal, serve it warm alongside a slice of crusty bread, allowing the flavors to shine through in each delightful spoonful.
What to Serve with Lemon Dill Cabbage Soup
Pair your cozy bowl of soup with these delightful sides for an unforgettable meal experience.
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Crusty Baguette: Its crispy exterior and fluffy center make it perfect for dipping, soaking up all the delicious lemony broth.
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Garlic Bread: The fragrant aroma of garlic mingling with buttery crunch elevates the simple soup to a restaurant-style experience.
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Simple Green Salad: Tossed with a light lemon vinaigrette, this fresh salad brings a refreshing contrast and balances the creamy soup.
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Roasted Vegetable Medley: Sweet roasted carrots and crunchy Brussels sprouts add depth of flavor and a satisfying texture that complements the soup’s creaminess.
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Quinoa Salad: Nutty quinoa mixed with cucumber and tomatoes provides a hearty yet light side, adding more protein and nutrients to the meal.
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Crackers with Cheese: Serve thinly sliced cheese over whole grain crackers for a bite-sized treat that pairs beautifully with the soup’s rich flavors.
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Chilled White Wine: A crisp Sauvignon Blanc or a refreshing Pinot Grigio complements the soup’s zesty lemon and herb notes, making it an ideal pairing.
By incorporating these sides, your Lemon Dill Cabbage Soup transforms into a well-rounded and memorable meal!
Storage Tips for Lemon Dill Cabbage Soup
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Fridge: Store the soup in a sealed container for up to 4 days. Reheat gently over low heat to preserve the creamy texture, avoiding boiling.
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Freezer: This soup is not recommended for freezing due to the egg content, which may affect the consistency upon thawing.
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Make-Ahead: Prepare the soup ahead of time but wait to add the egg mixture until right before serving to maintain the creamy quality.
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Reheating: When reheating leftovers, stir in a splash of vegetable broth or water to help restore creaminess and ensure even heating throughout.
Lemon Dill Cabbage Soup Variations
Feel free to let your creativity shine by customizing this delightful soup to suit your tastes!
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Chickpeas: Substitute chickpeas for cannellini beans to add a nuttier flavor and a different texture to your soup.
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Kale or Spinach: Replace the cabbage with kale or spinach for a vibrant twist that offers varied flavors and additional nutrients. Just remember to add them near the end of cooking!
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Vegan Version: For a vegan adaptation, omit the Parmesan and egg, and replace the cheese with nutritional yeast while using a flax egg for similar texture.
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Spice It Up: Introduce red pepper flakes for a kick of heat, or drizzle in some sriracha to deepen the flavor while providing warmth.
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Creamy Coconut: Add a splash of coconut milk for a tropical twist; this alternative not only enhances creaminess but also brings a subtle sweetness.
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Fresh Herbs: Experiment with fresh herbs such as basil or parsley in place of dill to create a different aromatic profile.
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Lemon Zest: For an extra citrusy punch, include lemon zest along with the juice to elevate the brightness of your soup.
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Broth Variations: Swap out vegetable broth for a rich homemade chicken broth if you’re not strictly vegetarian. This will give the soup a more robust flavor.
These simple substitutions can take your Lemon Dill Cabbage Soup to new heights! If you’re enjoying this cozy bowl, consider pairing it with our Chicken Noodle Soup for comforting variety, or the vibrant flavors of Udon Noodle Soup when you’re craving something different.
Make Ahead Options
These Lemon Dill Cabbage Soup preparations are perfect for busy home cooks looking to save time during the week! You can chop the onion, garlic, and cabbage up to 24 hours in advance, storing them in airtight containers in the refrigerator to keep them fresh. Additionally, you can prepare the egg and Parmesan mixture ahead, but make sure to add it just before serving to maintain that velvety texture. The soup itself can be made up to 3 days prior; simply reheat gently on the stove. For the best results, avoid bringing it to a boil after reheating. With these make-ahead tips, you can enjoy a delicious bowl of comforting Lemon Dill Cabbage Soup with minimal effort on those busy nights!
Expert Tips for Lemon Dill Cabbage Soup
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Slice Garlic Thinly: Cut garlic into thin slices to ensure it melts seamlessly into the soup, enhancing its depth without overpowering flavors.
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Temper the Egg: Always temper the egg mixture by adding hot broth slowly while whisking; this prevents curdling and ensures a smooth, creamy texture in your Lemon Dill Cabbage Soup.
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Use Fresh Dill: Fresh dill provides the best flavor; if you must use dried, reduce the amount to half for a balanced taste that won’t overwhelm the dish.
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Add Extra Greens: For added nutrition, stir in spinach or other greens during the last few minutes of cooking; they’ll wilt perfectly without losing their nutrients.
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Blend for Creaminess: If you prefer a creamier consistency, use an immersion blender to partially blend the soup while still keeping some texture.
Lemon Dill Cabbage Soup Recipe FAQs
How do I choose fresh cabbage?
Absolutely! Look for heads of cabbage that feel heavy for their size, with tightly packed, crisp leaves. Avoid any cabbage with dark spots, wilted leaves, or soft areas, as these can indicate spoilage. Fresh cabbage will have a vibrant color and feel firm to the touch.
What are the best storage methods for Lemon Dill Cabbage Soup?
You can store Lemon Dill Cabbage Soup in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat gently on low heat, stirring frequently to prevent the creamy texture from separating. Avoid bringing it to a boil, as that can alter the creamy consistency.
Can I freeze Lemon Dill Cabbage Soup?
I wouldn’t recommend freezing this soup because of the egg content, which can result in an undesirable texture once defrosted. However, if you’re looking to prepare ahead, you can cook the soup base and store it in the freezer for up to 3 months, then add the egg mixture fresh upon reheating!
What if my soup is too thick?
No worries! If you find your Lemon Dill Cabbage Soup has thickened too much, simply stir in a splash of vegetable broth or water during reheating until it reaches your desired consistency. This helps to restore its creamy quality while keeping it flavorful.
Is this soup suitable for a vegan diet?
Certainly! To make the Lemon Dill Cabbage Soup vegan, omit the Parmesan cheese and egg, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). This will still give you the creamy texture without any animal products.
Can I add more vegetables or protein to the soup?
The more the merrier! Feel free to add additional vegetables like carrots or celery for extra nutrients and depth. You can also substitute cannellini beans with chickpeas or add cooked quinoa for more protein. Just be sure to adjust seasoning to complement the new ingredients.
Creamy Lemon Dill Cabbage Soup for Cozy Nights
Ingredients
Equipment
Method
- Heat olive oil over medium heat in a large Dutch oven until shimmering. Add chopped onion and sliced garlic, cooking until the onion is soft, about 4 minutes.
- Add chopped cabbage, oregano, and ground pepper. Stir well and cook for another 3 minutes until cabbage is tender.
- Pour in vegetable broth and add rinsed cannellini beans. Increase heat to a gentle boil, then reduce to simmer for about 8 minutes.
- In a separate bowl, whisk together grated Parmesan, lemon juice, and egg. Temper the egg by slowly adding hot broth while whisking.
- Remove pot from heat and stir in the tempered egg mixture, chopped dill, and salt. Stir gently to combine.
- Ladle soup into bowls, garnishing with additional dill and black pepper. Serve alongside crusty bread.
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