Description
A cozy and tangy Lemon Dill Cabbage Soup that’s ready in just 30 minutes. This comforting recipe features tender cabbage, cannellini beans, and a bright lemony dill finish, perfect for a light yet satisfying meal. Enriched with Parmesan and a touch of egg, this soup is both creamy and flavorful, ideal for cool evenings or anytime you crave a wholesome bowl of warmth.
Ingredients
Scale
Soup Base
- 2 tablespoons Extra-virgin olive oil (Can substitute with any neutral oil.)
- 1 large Yellow onion (Shallots or leeks can be used as variations.)
- 3 cloves Garlic (Fresh garlic is best.)
- 4 cups Green cabbage (Savoy cabbage or Napa cabbage can work too.)
- 1 teaspoon Dried oregano (Italian seasoning is a great alternative.)
- 1 teaspoon Ground pepper (Adjust to taste.)
- 6 cups Vegetable broth (Homemade broth or low-sodium chicken broth can be used.)
Beans and Dairy
- 1 can Cannellini beans (Great Northern or navy beans can be used instead.)
- 1/2 cup Grated Parmesan cheese (Use nutritional yeast for a vegan version.)
- 1 large Egg (Replace with plant-based milk for a vegan version.)
Finishing Touches
- 1/4 cup Lemon juice (Fresh lemon juice provides the best flavor.)
- 1/4 cup Chopped fresh dill (Dried dill can be used as a substitute in a smaller amount.)
- 1 teaspoon Salt (Adjust to your preference.)
Instructions
- Sauté Aromatics: Heat the extra-virgin olive oil in a Dutch oven over medium heat. Add the diced onions and minced garlic, cooking until fragrant and the onions become translucent, about 4 minutes.
- Cook Cabbage and Seasonings: Add the chopped green cabbage, dried oregano, and ground pepper to the pot. Sauté until the cabbage starts to soften, about 3 minutes.
- Add Broth and Beans: Pour in the vegetable broth and add the cannellini beans. Bring to a boil, then reduce the heat to a simmer for 8 minutes, until the cabbage is tender.
- Prepare Egg and Cheese Mixture: In a separate bowl, whisk together the grated Parmesan cheese, fresh lemon juice, and the large egg. Slowly add a cup of hot broth from the soup while whisking continuously to temper the egg.
- Incorporate Egg Mixture and Herbs: Remove the soup from heat and stir in the tempered egg mixture, along with the chopped fresh dill. Season with salt to taste.
- Serve: Ladle the soup into warm bowls. Garnish with extra dill and a sprinkle of black pepper. Serve warm with crusty bread.
Notes
- You can substitute yellow onion with shallots or leeks for a different flavor profile.
- Savoy or Napa cabbage can be used instead of green cabbage.
- Italian seasoning can replace dried oregano if desired.
- Use homemade or low-sodium broth to control salt levels.
- For a vegan version, replace the Parmesan cheese with nutritional yeast and the egg with plant-based milk or a vegan egg substitute.
- Tempering the egg prevents scrambling when adding to the hot soup.
- Adjust seasoning like salt and pepper according to taste.
- Serve with crusty bread for a complete meal.
