Lemon Dill Cabbage Soup Recipe

Introduction

This Lemon Dill Cabbage Soup is a bright and comforting dish that combines tender green cabbage with creamy cannellini beans and a velvety lemon-Parmesan finish. Perfect for a light lunch or cozy dinner, its fresh herbal notes make it both satisfying and refreshing.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, thinly sliced
• 6 cups green cabbage, shredded
• 1 can (15 oz) cannellini beans, drained and rinsed
• 6 cups reduced-sodium vegetable broth
• 2 large eggs
• ½ cup grated Parmesan cheese
• Juice of 1 lemon
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• Salt and pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the thinly sliced garlic and cook for another minute until fragrant, being careful not to brown it.
2. Step 2: Add the shredded cabbage to the pot and cook, stirring occasionally, until it begins to soften, about 7 minutes.
3. Step 3: Pour in the vegetable broth and bring the mixture to a simmer. Add the cannellini beans, then cover and cook gently for 15–20 minutes, until the cabbage is tender.
4. Step 4: In a small bowl, whisk together the eggs and Parmesan cheese until combined. Temper this mixture by slowly adding about ½ cup of hot soup broth while whisking constantly to prevent curdling.
5. Step 5: Gradually stir the tempered egg and cheese mixture back into the soup pot. Continue to cook on low heat, stirring gently until the soup slightly thickens and becomes creamy, about 3–4 minutes. Do not boil.
6. Step 6: Remove the pot from heat. Stir in the lemon juice and chopped dill. Season with salt and pepper to taste.
7. Step 7: Serve hot. Optionally, garnish with extra Parmesan or fresh dill.

Tips & Variations

• Slice the garlic thin to ensure it melts into the soup and adds flavor without sharpness.
• Tempering the egg mixture before adding it to the soup prevents curdling and keeps the texture smooth and velvety.
• If fresh dill isn’t available, dried dill can be used—reduce the quantity by half, as it’s more concentrated.
• Add a handful of baby spinach during the last few minutes of cooking for extra greens and nutrients.
• Use an immersion blender to partially blend the soup if you prefer a creamier texture with some cabbage pieces remaining.

Storage

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the egg mixture. This soup also freezes well; thaw overnight in the refrigerator and reheat slowly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this soup?

Yes, green cabbage is preferred for its mild flavor, but you can substitute savoy or Napa cabbage. Keep in mind that different cabbages may change the texture slightly.

What can I substitute for Parmesan cheese?

You can use Pecorino Romano for a sharper flavor or nutritional yeast for a dairy-free alternative, though this will alter the soup’s taste and texture somewhat.

Lemon Dill Cabbage Soup Recipe

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★★★★★

4.8 from 140 reviews

This Lemon Dill Cabbage Soup is a vibrant, creamy, and comforting dish perfect for any season. Combining sautéed onions, garlic, and tender green cabbage with creamy cannellini beans, vegetable broth, and a velvety mixture of Parmesan cheese and egg, it is brightened with fresh lemon juice and fragrant dill. It’s nutritious, protein-rich, and enhanced by subtle herbal and citrus notes, making it both satisfying and refreshing.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Soup Base

• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 1 small head green cabbage, shredded (about 6 cups)
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 6 cups reduced sodium vegetable broth

Finishing Ingredients

• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup fresh lemon juice (about 1–2 lemons)
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

Optional Add-ins

• A handful of baby spinach leaves

Instructions

1. Prepare the vegetables: Thinly slice the onion and garlic using an 8-inch chef’s knife for uniform cooking. Shred the green cabbage evenly to ensure it softens well in the soup.
2. Sauté aromatics: Heat olive oil in a 5- to 6-quart Dutch oven or heavy stock pot over medium heat. Add the sliced onion and garlic, cooking gently until soft and fragrant, about 5 minutes. This forms the flavorful base of your soup.
3. Add cabbage and beans: Stir in the shredded cabbage and drained cannellini beans. Cook for another 5 minutes to allow the cabbage to begin softening.
4. Simmer the soup: Pour in the reduced sodium vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes until the cabbage is tender and flavors meld together.
5. Prepare the egg-Parmesan mixture: While the soup simmers, whisk together the grated Parmesan cheese and egg in a small bowl until smooth. This will add a velvety texture to the soup.
6. Temper the egg mixture: Slowly ladle about 1 cup of hot soup broth into the egg-Parmesan mixture, whisking constantly to prevent the egg from curdling. Then gradually stir this warmed mixture back into the pot.
7. Add lemon juice and dill: Stir in freshly squeezed lemon juice and chopped fresh dill to brighten the flavors and add herbal notes. If desired, add a handful of baby spinach leaves for extra greenery.
8. Finish and serve: Heat through gently over low heat without boiling to let the soup thicken slightly. Adjust seasoning with salt and pepper as needed. Serve warm, garnished with additional dill or Parmesan if desired.
9. Optional blending: For a creamier texture with some body, use an immersion blender to partially blend the soup directly in the pot, leaving some cabbage and beans intact for texture.

Notes

• Slice garlic thinly so it melts smoothly into the soup without pieces.
• Tempering the egg-Parmesan mixture is essential to prevent curdling and achieve a creamy finish.
• Fresh dill is preferred for the best flavor; if using dried dill, use half the amount to avoid overpowering.
• Add a handful of baby spinach to boost the nutrient profile and add color.
• Use reduced sodium vegetable broth to keep the soup balanced and control saltiness.
• An immersion blender helps achieve a creamy texture without losing the integrity of the ingredient textures.

Keywords: Lemon Dill Cabbage Soup, creamy cabbage soup, vegetarian soup, cannellini bean soup, healthy cabbage recipe, easy stovetop soup, lemon herb soup