Print

Lemon Dill Cabbage Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/lemon-dill-cabbage-soup-recipe/