Description
A comforting and zesty Lemon Dill Cabbage Soup that combines tender cabbage, creamy Parmesan, fresh dill, and bright lemon juice. Ready in just 30 minutes, this soup is perfect for a cozy, healthy meal any day of the week.
Ingredients
Scale
Base Ingredients
- 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.)
- 1 can Cannellini beans (Great Northern or navy beans can be used instead.)
For the Egg and Cheese Mixture
- 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.)
Final Flavoring
- 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.
- Add Cabbage and Seasoning: Add the chopped green cabbage, dried oregano, and ground pepper to the pot. Sauté until the cabbage starts to soften, about 3 minutes.
- Simmer Soup: Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a boil, then reduce the heat to a simmer for 8 minutes until the cabbage is tender.
- Temper 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 egg mixture while whisking continuously to temper the egg and prevent curdling.
- Combine and Finish: 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
- To make this soup vegan, substitute Parmesan cheese with nutritional yeast and replace the egg with plant-based milk thickened with a little cornstarch.
- You can use savoy or napa cabbage as alternatives to green cabbage.
- Adjust salt and pepper according to your taste preferences.
- For a richer flavor, homemade vegetable broth is recommended but low-sodium store-bought broth works well too.
- Be sure to temper the egg mixture carefully to avoid scrambling the egg in the soup.
- Serve with crusty bread for a complete comforting meal.
