Description
This Lemon Dill Cabbage Soup is a cozy and comforting dish ready in just 30 minutes. Featuring tender cabbage, cannellini beans, and a bright lemon-dill flavor, it’s a hearty yet light soup perfect for any season. The addition of Parmesan cheese and a tempered egg creates a creamy texture without the heaviness, making it a delicious and nourishing meal for 4 servings.
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.)
Additional Ingredients
- 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.)
- 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
- Prepare Aromatics: Heat the extra-virgin olive oil in a Dutch oven over medium heat. Add the diced yellow onion and minced garlic, cooking until fragrant and the onions become translucent, about 4 minutes.
- Sauté Cabbage and Seasonings: Add the chopped green cabbage, dried oregano, and ground pepper to the pot. Sauté the mixture until the cabbage starts to soften, about 3 minutes.
- Add Broth and Beans: Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 8 minutes until the cabbage is tender.
- Temper the Egg 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 into the bowl while whisking continuously to temper the egg and prevent curdling.
- Finish the Soup: Remove the soup from heat and stir in the tempered egg mixture along with the chopped fresh dill. Season the soup with salt to taste.
- Serve: Ladle the soup into warm bowls, garnish with extra dill and a sprinkle of black pepper. Serve immediately with crusty bread for a satisfying meal.
Notes
- To make this soup vegan, substitute the Parmesan cheese with nutritional yeast and use plant-based milk instead of the egg.
- If fresh dill is unavailable, use 1 tablespoon dried dill as a substitute, though fresh is preferred for the best flavor.
- For variation, try using Savoy or Napa cabbage instead of green cabbage.
- Adjust seasoning with salt and pepper according to personal taste preference.
- This soup pairs well with crusty bread or a light salad for a complete meal.
