Description
Bright and comforting, this Lemon Dill Cabbage Soup is a delightful blend of Mediterranean flavors that works perfectly for lunch or dinner. With tender cabbage and creamy beans, each bowl bursts with the zesty notes of fresh lemon and dill. This nutritious soup is easy to prepare, making it ideal for any occasion. Enjoy it as a standalone meal or pair it with crusty bread or a crisp salad for an even more satisfying experience.
Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 5 cloves garlic, thinly sliced (3 tbsp)
- 4 cups chopped green cabbage
- 1 tsp dried oregano
- ½ tsp ground pepper plus more for garnish
- 4 cups reduced-sodium vegetable broth
- 1 15-oz can no-salt-added cannellini beans, rinsed
- ¼ cup grated Parmesan cheese or nutritional yeast for a vegan option
- 1 large egg or plant-based alternative
- 2½ tbsp lemon juice
- 2 tbsp chopped fresh dill plus more for garnish
- ¼ tsp salt
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onion and sliced garlic for about 4 minutes until fragrant.
- Add chopped cabbage, oregano, and ground pepper; cook for an additional 3 minutes until the cabbage softens.
- Pour in the vegetable broth and add rinsed cannellini beans. Bring to a boil, then reduce heat and simmer for 8 minutes, until the cabbage is tender.
- In a bowl, whisk together grated Parmesan cheese (or nutritional yeast), egg (or alternative), and lemon juice. Gradually whisk in ½ cup of hot soup twice to temper the mixture.
- Remove the soup from heat; stir in the tempered mixture along with chopped dill and salt.
- Garnish with extra dill and ground pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 50mg