Description
Lemon Dill Cabbage Soup is a cozy, comforting recipe perfect for a quick and nutritious meal. This vibrant soup features tender cabbage simmered in a flavorful vegetable broth, enhanced with the fresh brightness of lemon juice and aromatic dill. Creamy Parmesan and a tempered egg add richness and depth to the soup, making it both filling and light. Ready in just 30 minutes, this comforting dish is ideal for a wholesome lunch or dinner, especially suited for those who enjoy fresh, herb-infused flavors and a touch of tanginess.
Ingredients
Scale
Soup Base
- 2 tablespoons Extra-virgin olive oil (can substitute with any neutral oil)
- 1 large Yellow onion (can substitute shallots or leeks)
- 3 cloves Garlic (fresh is best)
- 4 cups Green cabbage (Savoy or Napa cabbage can be used)
- 1 teaspoon Dried oregano (Italian seasoning as alternative)
- 1 teaspoon Ground pepper (adjust to taste)
- 6 cups Vegetable broth (homemade or low-sodium chicken broth)
- 1 can Cannellini beans (Great Northern or navy beans as alternatives)
Finishing Ingredients
- 1/2 cup Grated Parmesan cheese (nutritional yeast for vegan version)
- 1 large Egg (can replace with plant-based milk for vegan version)
- 1/4 cup Lemon juice (freshly squeezed preferred)
- 1/4 cup Chopped fresh dill (dried dill can be used in smaller quantity)
- 1 teaspoon Salt (adjust to preference)
Instructions
- Heat Aromatics: Heat the extra-virgin olive oil in a Dutch oven over medium heat. Add the diced onions and minced garlic, cooking until fragrant and the onions become translucent, about 4 minutes.
- Sauté Cabbage and Spices: Add the chopped green cabbage, dried oregano, and ground pepper to the pot. Sauté until the cabbage starts to soften, about 3 minutes.
- Add Broth and Beans: Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a boil, then reduce heat to a simmer and cook for 8 minutes until the cabbage is tender.
- Temper Egg Mixture: In a separate bowl, whisk together the grated Parmesan cheese, fresh lemon juice, and the large egg. Slowly add a cup of hot broth from the soup to the bowl while whisking continuously to temper the egg and prevent curdling.
- Combine and Season: Remove the soup from heat. Stir in the tempered egg mixture along with the chopped fresh dill. Season the soup with salt to taste.
- Serve: Ladle the soup into warm bowls, garnish with extra dill and a sprinkle of black pepper if desired. Serve warm with crusty bread for a complete meal.
Notes
- For a vegan version, replace Parmesan cheese with nutritional yeast and the egg with plant-based milk or omit.
- Substitute Savoy or Napa cabbage for a slightly different texture and flavor.
- Adjust the seasoning of salt and pepper to your preference, especially if using salted broth.
- Make sure to temper the egg mixture properly to avoid curdling when mixing into the hot soup.
- Leftover soup can be refrigerated up to 3 days; reheat gently on stovetop.
- This soup pairs wonderfully with crusty bread or a side salad for a light meal.
