As the days grow shorter and the air turns crisp, there’s nothing I crave more than a steamy bowl of comfort nestled in my hands. This Creamy Lemon Dill Cabbage Soup emerges as a vibrant antidote to the chill, combining the wholesome earthiness of cannellini beans with the fresh zing of lemon and dill. It’s remarkable how everyday ingredients can transform into a cozy hug in a bowl that not only satisfies but also uplifts your spirits.
One evening, after sifting through my pantry in search of inspiration, I stumbled upon a head of cabbage and a few staples that begged to be used. A quick sauté turned into a culinary adventure, and soon, a delightful soup was bubbling away, filling my home with inviting aromas. The best part? It all comes together in under 30 minutes—perfect for those nights when you need a warm meal without the hassle.
Join me as we whip up this easy, healthy delight that proves you can enjoy comforting food without sacrificing flavors. Your weeknight dinners are about to get a major upgrade!
Why will you love Lemon Dill Cabbage Soup?
Quick to Make: This Lemon Dill Cabbage Soup is ready in just 30 minutes, making it an ideal choice for busy evenings.
Fresh Ingredients: Bright lemon and fragrant dill infuse vibrancy into each bite, elevating your meal with delightful flavors.
Healthy Comfort: Packed with wholesome vegetables and protein-rich cannellini beans, this soup is nourishing without being heavy.
Versatile Options: Easily customize it with your favorite greens or beans—feel free to experiment!
Crowd-Pleaser: Perfect for family gatherings or a cozy dinner date, it warms hearts and leaves everyone satisfied.
For more tips on enhancing your meals, check out my guide on quick cooking techniques.
Lemon Dill Cabbage Soup Ingredients
For the Base
- Extra-virgin olive oil – Perfect for sautéing aromatics to kick off the flavors.
- Yellow onion – About 1 cup chopped; it creates a flavorful foundation for the soup.
- Garlic – Use 5 cloves thinly sliced to add depth and richness.
- Green cabbage – Approximately 4 cups chopped; it softens beautifully in the broth and brings sweetness.
- Dried oregano – About 1 tsp for an extra layer of herby goodness.
- Ground pepper – Use ½ tsp plus additional for garnish to enhance the seasoning.
- Vegetable broth – 4 cups reduced-sodium preferred to maintain a balanced flavor.
For the Creaminess
- Cannellini beans – 1 can (15 oz) rinsed; they add creaminess and protein to the Lemon Dill Cabbage Soup.
- Parmesan cheese – ¼ cup grated contributes richness; swap for nutritional yeast for a vegan option.
- Egg – 1 large egg adds texture and creaminess; omit or use a splash of plant-based milk for a vegan version.
For Brightness and Freshness
- Lemon juice – About 2½ tbsp freshly squeezed; it brightens the entire dish.
- Fresh dill – Use 2 tbsp chopped for flavor, plus extra for garnishing.
- Salt – Start with ¼ tsp to taste, enhancing the soup’s overall flavor.
How to Make Lemon Dill Cabbage Soup
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Sauté the Aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and sliced garlic, cooking until they’re fragrant and the onion becomes translucent, about 4 minutes.
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Soften the Cabbage: Stir in the chopped cabbage, dried oregano, and ground pepper. Continue to cook until the cabbage softens and slightly wilts, which should take about 3 minutes.
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Simmer with Beans: Pour in the vegetable broth and add the rinsed cannellini beans. Increase the heat to bring it to a boil, then reduce the heat and let it simmer, covered, for 8 minutes until the cabbage is tender.
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Prepare the Egg Mixture: In a medium bowl, whisk together the grated Parmesan, lemon juice, and egg. Slowly add a bit of the hot soup broth to temper the egg, stirring constantly. Repeat this process a couple of times.
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Finish the Soup: Remove the pot from heat and gently stir in the tempered egg mixture along with the chopped fresh dill. Season the soup with salt to taste.
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Serve: Ladle the soup into bowls, garnishing with extra dill and a sprinkle of black pepper. Serve warm for a comforting meal.
Optional: Drizzle with a bit of extra virgin olive oil for added richness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Lemon Dill Cabbage Soup
- Fridge: Store your Lemon Dill Cabbage Soup in a sealed container for up to 4 days. Ensure it’s cooled before refrigerating to maintain freshness.
- Freezer: Freeze the soup in an airtight container for up to 2 months. Leave some space for expansion, as liquids expand when frozen.
- Reheating: When ready to enjoy, defrost in the fridge overnight, then reheat gently on the stove over low heat, stirring occasionally to maintain texture.
- Egg Addition: For the best texture, consider adding the egg mixture just before serving if you plan to freeze the soup.
Helpful Tricks for Lemon Dill Cabbage Soup
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Freshness Matters: Always use fresh dill for the best flavor. If using dried dill, halve the amount to avoid overpowering the dish.
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Temper the Egg: When adding the egg mixture to the soup, gradually mix in hot broth. This prevents curdling for a smooth finish in your Lemon Dill Cabbage Soup.
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Chunky Texture: Use an immersion blender for a partially creamy texture but remember to leave some chunks of cabbage and beans for heartiness.
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Prep Ahead: Pre-measure and chop all ingredients before starting. This makes the cooking process quicker and keeps you organized in the kitchen!
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Flavor Adjustments: Feel free to adjust the seasoning with additional lemon juice or pepper to suit your taste.
Make Ahead Options
This Lemon Dill Cabbage Soup is ideal for meal prep, allowing you to savor homemade comfort on busy nights! You can chop the cabbage, onions, and garlic, and store them in the refrigerator for up to 3 days. To maintain the vibrant flavors, sauté your aromatics the day before and refrigerate, ensuring they are covered to prevent drying out. When you’re ready to enjoy the soup, simply continue from the simmering step and add the prepped ingredients along with the vegetable broth and rinsed cannellini beans. Finish by tempering the egg mixture just before serving for that creamy texture, guaranteeing this delightful soup is just as delicious as when first made!
What to Serve with Lemon Dill Cabbage Soup?
This delightful soup pairs beautifully with a variety of sides to create a warm, satisfying meal experience.
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Crusty Bread: A warm, crusty loaf is perfect for dipping into the vibrant broth, adding comforting texture to each bite.
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Garlic Toast: The buttery, garlicky crunch enhances the soup’s flavors, making your meal a delightful journey for the senses.
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Fresh Side Salad: A crisp salad drizzled with lemon vinaigrette brightens the palate and balances the creamy richness of the soup.
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Roasted Vegetables: Sweet, caramelized veggies like carrots and Brussels sprouts complement the soup’s herbal notes, creating a colorful plate.
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Cheese Croutons: Toasted bread topped with melted cheese adds a satisfying crunch and a touch of decadence to your cozy bowl.
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Steamed Greens: Light, tender greens like spinach or kale offer a nutritious contrast to the soup, elevating your meal’s nutrition effortlessly.
Pairing these delicious options with Lemon Dill Cabbage Soup transforms a simple dish into a feast for the senses, embracing warmth and comfort as you gather around the table.
Lemon Dill Cabbage Soup Variations
Feel free to get creative and make this comforting soup your own! Each variation adds a new twist worth exploring.
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Dairy-Free: Omit the Parmesan and egg, using coconut milk for a creamy base that’s still indulgent.
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Spicy Kick: Add crushed red pepper flakes for a kick of heat, perfect for warming chilly evenings.
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Green Swap: Substitute kale or spinach for cabbage to change up the flavors and add vibrant greens to your bowl.
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Bean Alternatives: Any mild white beans, like Great Northern or navy beans, work beautifully as a substitute for cannellini beans, offering a slightly different texture.
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Herbal Boost: Mix in other herbs like thyme or parsley with the dill to create a more complex flavor profile.
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Citrus Infusion: For an extra zing, experiment with the flavor of lime juice instead of lemon, which gives the soup a unique twist.
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Creamy Variants: Use a splash of heavy cream instead of the egg for an ultra-luxurious and rich texture.
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Vegetable Medley: Enhance the nutrition by tossing in other veggies, such as carrots or celery, to simmer alongside the cabbage for added flavor and color.
Lemon Dill Cabbage Soup Recipe FAQs
What kind of cabbage is best for this soup?
Green cabbage is the star of this dish because of its ability to soften beautifully in the broth and sweeten as it cooks. However, you can substitute it with Napa cabbage or even kale for a different twist. Just keep in mind that flavors may vary slightly!
How should I store leftovers of Lemon Dill Cabbage Soup?
To store your Lemon Dill Cabbage Soup, let it cool completely before transferring it to a sealed container. It will stay fresh in the refrigerator for up to 4 days. When reheating, do it gently over low heat to maintain the creamy texture—avoid boiling!
Can I freeze Lemon Dill Cabbage Soup?
Absolutely! You can freeze this delicious soup for up to 2 months. Pour the cooled soup into an airtight container, leaving a little space at the top for expansion. When you’re ready to enjoy, transfer it to the fridge to defrost overnight and reheat on the stove until warmed through. For best results, add the egg mixture right before serving.
What should I do if my soup is too thick?
If you find your soup is thicker than you’d like, just add a little vegetable broth or water while reheating to reach your desired consistency. Stir until all is well blended, and adjust seasoning if needed. This ensures that every bowl remains delightful!
Is this Lemon Dill Cabbage Soup suitable for vegans?
Yes, you can easily make this soup vegan! Simply omit the egg and Parmesan cheese, and replace the cheese with nutritional yeast for a cheesy flavor. You can also add a splash of coconut milk for extra creaminess if desired!
What if I have allergies to certain ingredients in the soup?
If you’re concerned about allergies, be cautious with the Parmesan and egg; they can be swapped for nutritional yeast and plant-based milk respectively. This version maintains the flavor profile while keeping it allergy-friendly! Just be sure to check all your ingredient labels for any hidden allergens.
Delicious Lemon Dill Cabbage Soup Ready in 30 Minutes
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and sliced garlic, cooking until fragrant and the onion becomes translucent, about 4 minutes.
- Stir in the chopped cabbage, dried oregano, and ground pepper. Cook until the cabbage softens and slightly wilts, about 3 minutes.
- Pour in the vegetable broth and add the rinsed cannellini beans. Bring to a boil, then reduce heat and let simmer, covered, for 8 minutes until the cabbage is tender.
- In a medium bowl, whisk together the grated Parmesan, lemon juice, and egg. Slowly add some hot soup broth to temper the egg, stirring constantly. Repeat this process a couple of times.
- Remove the pot from heat and gently stir in the tempered egg mixture along with chopped fresh dill. Season with salt to taste.
- Ladle the soup into bowls, garnishing with extra dill and a sprinkle of black pepper. Serve warm.
