This Lemon Dill Cabbage Soup is bright and refreshing, perfect for a cozy day! With crisp cabbage and zesty lemon, it warms you right up and tickles your taste buds.
It’s like a hug in a bowl! I love how easy it is to whip up. Just simmer the veggies, sprinkle in some dill, & serve. Perfect for lunch or dinner! 🥣💚
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can substitute it with vegetable oil or butter if you prefer. Use a light oil that won’t overpower the flavor.
Cabbage: Green cabbage is the star here, but you can also use Napa cabbage for a slightly milder flavor. Red cabbage could be an interesting twist, adding a pop of color!
Broth: Vegetable broth keeps it light and plant-based. However, you can use chicken broth if you’re not concerned about keeping it vegetarian.
White Beans: These add protein and creaminess. You can leave them out, or swap for chickpeas or lentils if you want a different texture.
Dill: Fresh dill takes this dish to another level! If you’re short on fresh herbs, dried dill will work too, just use about one-third of the amount.
Lemon Juice: Freshly squeezed lemon juice makes a big difference in flavor. If you don’t have fresh lemons, bottled juice can be a backup, but it’s a bit less vibrant.
How Do You Ensure the Vegetables Are Tender but Not Mushy?
Getting your veggies just right in this soup takes a little attention. You want them tender but still with some bite. Here’s how to achieve that:
- Start with medium heat to sauté the onions and garlic, allowing flavors to develop without burning.
- When adding cabbage, sauté it until slightly wilted—about 5 minutes should do. You’ll keep some crunch this way.
- After adding the broth, keep an eye on your timing. Simmer for about 20-25 minutes to let the flavors blend while keeping the veggies from turning mushy. A gentle simmer works best!
I find giving the soup a taste test near the end really helps. You can adjust the cooking time based on the texture you prefer! Enjoy making your soup delicious!
How to Make Lemon Dill Cabbage Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 5 cups cabbage, chopped into bite-sized pieces
- 4 cups vegetable broth or chicken broth
- 1 (15 oz) can white beans, drained and rinsed (optional, for added protein)
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 lemon, juiced (plus extra lemon wedges for serving)
- Salt and black pepper, to taste
- Red pepper flakes, for garnish (optional)
How Much Time Will You Need?
This lovely soup takes about 10 minutes of prep time and around 30 minutes of cooking. So, in total, you’ll need about 40 minutes from start to finish. Perfect for a healthy lunch or dinner!
Step-by-Step Instructions:
1. Sauté the Base:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is warm, toss in the chopped onion. Sauté for about 5 minutes until the onion is soft and translucent. This creates a wonderful aromatic base for your soup!
2. Add Garlic and Carrots:
Next, add the minced garlic and sliced carrots to the pot. Cook everything together for another 2 minutes, stirring occasionally. The garlic should be fragrant and the carrots starting to soften.
3. Incorporate the Cabbage:
Now, stir in the chopped cabbage. Allow it to cook for about 5 minutes, just until it starts to soften. The vibrant color and fresh flavor of the cabbage really enhances the soup.
4. Add the Broth:
Pour in the vegetable or chicken broth and bring the mixture to a boil. After it starts boiling, reduce the heat to low, cover the pot with a lid, and let it gently simmer for about 20-25 minutes. This will make the vegetables tender and let all the flavors blend beautifully.
5. Mix in the Beans:
If you’re adding white beans for extra protein, go ahead and stir them in now. Simmer everything together for another 5 minutes to warm the beans through.
6. Finish with Lemon and Dill:
Once your soup is ready, turn off the heat and stir in the fresh lemon juice and chopped dill. Taste the soup and add salt and pepper to your liking. The lemon will brighten up all the flavors!
7. Serve and Garnish:
Ladle the warm soup into bowls. You might want to sprinkle a bit more fresh dill on top and add red pepper flakes for a touch of heat, if you like. It’s all about adding your personal flair!
8. Enjoy the Bright Flavors:
Serve your soup hot with lemon wedges on the side for an extra burst of zesty flavor whenever you want. Enjoy this comforting, refreshing bowl of goodness!
This soup is not only delicious but perfect for cozy evenings or as a light lunch. Bon appétit!
Can I Use Frozen Vegetables Instead?
Absolutely! Frozen vegetables can be a great time-saver. Just add them to the pot at the same time as the broth. They may need a minute or two longer to heat through, so keep an eye on the texture!
Can I Make This Soup Vegan?
Yes, this soup is naturally vegan if you use vegetable broth. Simply skip the optional white beans if you want to keep it light or substitute with cooked lentils for added protein!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave until heated through.
Can I Substitute Ingredients?
Certainly! You can swap out the cabbage for other greens like kale or spinach, and you can use other herbs like parsley or thyme instead of dill if you prefer a different flavor. The soup is quite flexible!
