This Lemon Dill Cabbage Soup is bright and refreshing! Packed with crunchy cabbage, zesty lemon, and a hint of dill, it’s perfect for warming up your day.
Making this soup is a breeze! I love how the lemon adds a cheerful twist. It’s light yet satisfying, making it a go-to for lunch or dinner. Your taste buds will thank you!
Key Ingredients & Substitutions
Cabbage: Green cabbage is perfect for this soup due to its crunchy texture and mild flavor. You could substitute it with Napa cabbage for a slightly softer result or even kale for added nutrition.
Onion: A medium onion is great for building flavor. If you’re short on onions, shallots or leeks can make a lovely alternative. They’ll add a different yet tasty layer to your soup.
White Beans: I love using canned white beans for convenience, but if you prefer dried, make sure to soak and cook them beforehand. You can also swap them with chickpeas or kidney beans for variety.
Dill: Fresh dill brightens up the soup. If fresh isn’t available, dried dill can work, but use about a third of the amount since it’s more concentrated. Then, add it earlier in the cooking process.
How Do I Sauté Onions and Carrots Perfectly?
Sautéing onions and carrots correctly helps to build a flavorful base for your soup. Here’s a simple way to do it:
- Start with a medium pot and heat your olive oil over medium heat.
- Add the finely chopped onions first. Stir often, cooking for about 3-4 minutes until they turn translucent.
- Once the onions are softened, add the diced carrots and minced garlic. Cook for another 2-3 minutes, stirring frequently. This process enhances the sweetness of the veggies.
How to Make Lemon Dill Cabbage Soup
Ingredients You’ll Need:
For The Soup:
- 1 small head of green cabbage, thinly sliced (about 6 cups)
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 cup white beans (cooked or canned, drained and rinsed)
- 6 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 lemon (zested and juiced)
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This delightful Lemon Dill Cabbage Soup takes about 10 minutes to prep and 30-40 minutes of cooking time. In total, you should expect to spend around 50 minutes from start to finish. Perfect for a tasty dinner or a warm lunch!
Step-by-Step Instructions:
1. Start with the Base:
Begin by heating the olive oil in a large pot over medium heat. Once it’s warm, add the finely chopped onion. Sauté the onion for about 3-4 minutes, stirring frequently, until it becomes translucent. This step builds a flavorful foundation for your soup!
2. Add the Carrots and Garlic:
Next, add the diced carrots and minced garlic to the pot. Cook them together for another 2-3 minutes, allowing the carrots to soften a bit. The aroma will start to fill your kitchen!
3. Incorporate the Cabbage:
Stir in the sliced cabbage, and cook for about 5 minutes. Keep stirring until the cabbage starts to wilt down. It will shrink a bit and blend well with the other veggies.
4. Bring it All Together:
Pour in the vegetable or chicken broth and increase the heat to bring the soup to a boil. Once it starts to boil, reduce the heat to a simmer and let it cook for 15-20 minutes. You want the cabbage to become nice and tender.
5. Add the Beans:
Now, gently stir in the cooked white beans, mixing well into the soup. Allow it to simmer for an additional 5 minutes just to heat everything through.
6. Finish with Flavor:
Remove the pot from heat and stir in the lemon zest, lemon juice, and chopped fresh dill. Season your soup to taste with salt, pepper, and red pepper flakes if you’d like a little spice.
7. Serve and Enjoy:
Dish up the soup hot, garnished with extra fresh dill and a lemon wedge on the side if desired. It’s a wonderfully refreshing treat, perfect for any occasion!
Can I Use Other Types of Cabbage?
Absolutely! You can use Napa or savoy cabbage for a slightly different texture and flavor. Just keep in mind that savoy cabbage is a bit softer, while Napa cabbage has a milder taste.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot on the stove or in the microwave, stirring occasionally to heat it evenly.
Can I Make This Soup Vegan?
Yes! This soup is already vegan-friendly as it uses vegetable broth. Just ensure the white beans are canned in water (not animal broth) and you’re all set!
How Can I Add More Protein?
If you want extra protein, consider adding cooked chicken, turkey, or even more beans. Quinoa or lentils also make great additions that blend well with this soup.
