Lemon Dill Cabbage Soup Recipe
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.
- 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
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
- 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.
- Soften the Cabbage: Stir in chopped cabbage, dried oregano, and black pepper. Continue cooking until the cabbage starts to soften, about 3 minutes more.
- 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.
- 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.
- 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.
- 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
Find it online: https://bakedbylisa.com/lemon-dill-cabbage-soup-recipe/
