Lemon Dill Cabbage Soup Recipe

Introduction

Lemon Dill Cabbage Soup is a light yet satisfying dish that combines tender cabbage, creamy cannellini beans, and bright lemon with fresh dill. This comforting soup is perfect for a cozy meal and comes together quickly with simple ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, thinly sliced
• 6 cups green cabbage, chopped
• 1 teaspoon dried oregano
• Freshly ground black pepper, to taste
• 4 cups reduced-sodium vegetable broth
• 1 can (15 oz) cannellini beans, rinsed and drained
• ½ cup grated Parmesan cheese
• 1 large egg
• 3 tablespoons fresh lemon juice
• ¼ cup chopped fresh dill (or 2 tablespoons dried dill)
• Salt, to taste

Instructions

1. Step 1: Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and sliced garlic, cooking until fragrant and soft, about 4 minutes.
2. Step 2: Stir in chopped cabbage, dried oregano, and black pepper. Cook until the cabbage starts to soften, about 3 minutes.
3. Step 3: Pour in vegetable broth and add the rinsed cannellini beans. Increase heat to bring to a boil, then reduce to a gentle simmer. Cover and cook for 8 minutes or until the cabbage is tender.
4. Step 4: In a medium heatproof bowl, whisk together Parmesan cheese, lemon juice, and the egg. Slowly drizzle about ½ cup of hot soup broth into the egg mixture while whisking constantly to temper it. Repeat once more.
5. Step 5: Remove the soup from heat and slowly stir in the tempered egg mixture. Add chopped fresh dill and salt to taste. Stir gently to combine.
6. Step 6: Ladle soup into bowls and garnish with extra dill and black pepper. Serve warm with crusty bread.

Tips & Variations

• Slice garlic thinly so it melts smoothly into the soup without overpowering.
• Tempering the egg mixture carefully prevents curdling and creates a velvety texture.
• Fresh dill is preferred, but you can substitute with dried dill using half the amount.
• Add a handful of baby spinach toward the end for extra greens.
• Swap cabbage with kale or spinach for a different leafy texture.
• Replace cannellini beans with chickpeas or navy beans as you prefer.
• For a spicy kick, add crushed red pepper flakes.
• To make it vegan, omit egg and Parmesan, and add a splash of coconut milk for creaminess.

Storage

Store leftover soup in a sealed container in the refrigerator for up to 4 days. Reheat gently over low heat without boiling to maintain the texture of the egg. This soup is not recommended for freezing due to the egg content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned cannellini beans?

Yes, but you’ll need to soak and cook dried beans beforehand until tender, which will add extra preparation time.

What can I substitute for fresh dill if I don’t have any?

Dried dill works well; just use half the amount called for in fresh dill. Alternatively, fresh parsley can provide a mild herbal note.

Lemon Dill Cabbage Soup Recipe

Print Recipe

★★★★★

5 from 109 reviews

Lemon Dill Cabbage Soup is a comforting and bright soup featuring tender green cabbage, creamy cannellini beans, and a velvety Parmesan and egg finish tempered with fresh lemon juice and dill. This hearty yet light soup is perfect for any season, offering both warmth and a refreshing herbal lift.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Aromatics

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, thinly sliced

Soup Base

• 4 cups green cabbage, chopped
• 1 teaspoon dried oregano
• Black pepper, to taste
• 4 cups reduced sodium vegetable broth
• 1 can (15 oz) cannellini beans, rinsed and drained

Egg & Cheese Mixture

• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh lemon juice

Finishing Touches

• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• Salt, to taste
• Extra dill and black pepper for garnish

Instructions

1. Sauté the Aromatics: Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and thinly sliced garlic. Cook, stirring occasionally, until fragrant and soft, about 4 minutes.
2. Soften the Cabbage: Stir in chopped cabbage, dried oregano, and black pepper. Continue cooking until the cabbage starts to soften, about 3 minutes more.
3. Simmer with Beans: Pour in the vegetable broth and add the rinsed cannellini beans. Increase the heat and bring the soup to a boil. Reduce heat to a gentle simmer, cover, and cook for 8 minutes or until the cabbage is tender.
4. Prepare the Egg Mixture: In a medium heatproof bowl, whisk together grated Parmesan cheese, lemon juice, and the egg. Slowly drizzle about 1 cup of the hot soup broth into the egg mixture, whisking constantly to temper the egg. Repeat this process once more to avoid curdling.
5. Finish the Soup: Remove the soup from heat. Slowly stir in the tempered egg mixture to the soup. Add chopped fresh dill and salt to taste. Stir gently to combine everything evenly.
6. Serve: Ladle the soup into bowls and garnish with extra fresh dill and a sprinkle of black pepper. Serve warm accompanied by crusty bread like a baguette or garlic toast.

Notes

• Slice the garlic thinly so it melts seamlessly into the soup.
• Tempering the egg mixture is essential to prevent it from curdling when added to the hot soup.
• Fresh dill provides the best flavor but dried dill can be used at half the quantity if necessary.
• For added greens, stir in a handful of baby spinach just before serving.
• To make the soup vegan, omit the egg and Parmesan and add a splash of coconut milk instead.
• Store leftovers in a sealed container in the fridge for up to 4 days. Reheat gently over low heat without boiling.
• Freezing is not recommended due to the egg content.

Keywords: Lemon Dill Cabbage Soup, cabbage soup, cannellini beans soup, lemon soup, vegetable soup, healthy soup, dairy egg soup, easy soup recipe, stovetop soup