I love how this soup feels both hearty and light at the same time.
I enjoy the balance between the savory broth and the fresh, tangy lemon flavor.
I also appreciate how quickly it comes together using simple, wholesome ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tbsp extra-virgin olive oil 1 small yellow onion, chopped 5 cloves garlic, thinly sliced 4 cups chopped green cabbage 1 tsp dried oregano ½ tsp ground pepper, plus more for garnish 4 cups reduced-sodium vegetable or no-chicken broth 1 can (15 oz) no-salt-added cannellini beans, rinsed ¼ cup grated Parmesan cheese 1 large egg 2½ tbsp lemon juice 2 tbsp chopped fresh dill, plus more for garnish ¼ tsp salt
Directions
I heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until fragrant.
I stir in the cabbage, oregano, and pepper and cook for a few minutes until the cabbage begins to soften.
I pour in the broth and add the beans, bringing everything to a boil before reducing it to a simmer.
I let the soup cook until the cabbage is tender.
In a separate bowl, I whisk together the Parmesan, egg, and lemon juice.
I slowly add some hot soup to the egg mixture while whisking to temper it.
I remove the soup from the heat and stir in the egg mixture along with the dill and salt.
I garnish with extra dill and pepper before serving.
I sometimes swap cannellini beans for chickpeas or white beans.
I can add carrots or celery for more depth and texture.
For a dairy-free version, I skip the Parmesan or use a plant-based alternative.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
I reheat the soup gently on the stove over low heat to avoid curdling the egg mixture.
If it thickens too much, I add a splash of broth or water when reheating.
FAQs
Can I make this soup vegetarian?
Yes, I use vegetable broth to keep it fully vegetarian.
Why do I need to temper the egg?
I temper the egg to prevent it from scrambling when added to the hot soup.
Can I freeze this soup?
I prefer not freezing it because the egg mixture can change texture after thawing.
What can I use instead of dill?
I can use parsley or a mix of fresh herbs, but dill gives the best flavor.
How do I make it more filling?
I add grains like rice or quinoa, or include extra beans or protein.
Conclusion
Lemon Dill Cabbage Soup is a simple, flavorful dish that brings brightness to a comforting bowl. I like making it when I want something warm, nourishing, and refreshing without spending too much time in the kitchen.
Bright Lemon Dill Cabbage Soup with tender cabbage, white beans, fresh dill, and a silky lemony broth. A light, comforting soup perfect for healthy meals.
4 cups reduced-sodium vegetable or no-chicken broth
1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
¼ cup grated Parmesan cheese
1 large egg
2½ tablespoons lemon juice
2 tablespoons fresh dill, chopped (plus more for garnish)
¼ teaspoon salt
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and sliced garlic; cook for about 4 minutes until softened and fragrant.
Add cabbage, oregano, and black pepper. Cook for 3 minutes, stirring occasionally.
Pour in the broth and add cannellini beans. Bring to a boil, then reduce heat and simmer for about 8 minutes, until the cabbage is tender.
In a bowl, whisk together Parmesan cheese, egg, and lemon juice until smooth.
Slowly ladle about ½ cup of the hot soup into the egg mixture while whisking continuously. Repeat once more to temper the mixture.
Remove the soup from heat and gently stir in the tempered egg mixture.
Add chopped dill and salt, then stir to combine.
Garnish with extra dill and black pepper before serving.
Notes
Tempering the egg prevents it from curdling and creates a silky texture.
Use fresh lemon juice for the best bright flavor.
For a vegetarian version, ensure your Parmesan is vegetarian-friendly.
This soup is best served warm and fresh but can be gently reheated.
