Lemon Dill Cabbage Soup is the kind of dish that feels like a hug in a bowl. It’s bright, zesty, and deeply satisfying without being heavy. I first started making this soup during one of those transitional Texas spring weeks when the mornings are crisp, but the afternoons are warm. It became a family favorite almost instantly—especially with my kids, who love dunking crusty bread into the tangy broth. With the blend of cabbage, beans, fresh dill, and a silky lemon-Parmesan finish, it’s wholesome yet comforting. If you’re craving something simple, hearty, and fresh, this lemon dill cabbage soup delivers.
Table of Contents
The Story Behind Lemon Dill Cabbage Soup
Lemon Dill Cabbage Soup and Family Traditions
Lemon Dill Cabbage Soup is one of those recipes that feels both timeless and refreshing. I first made it during a cool spring evening when I wanted something hearty but not too heavy. The moment the dill hit the pot, its fresh, almost grassy aroma filled the kitchen, and my kids immediately asked if it would taste “like the garden.” They were right—it did. That brightness from lemon and dill takes humble cabbage and beans and turns them into a dish worth remembering. It quickly became part of our family’s regular rotation, much like our Tuscan White Bean Soup on colder nights.
Why Lemon Dill Cabbage Soup Nourishes So Well
This soup is proof that simple ingredients can create something extraordinary. The cabbage softens into silky ribbons, the beans provide creaminess, and the egg-Parmesan mixture brings a subtle richness without weighing it down. Then the lemon and dill cut through with clean, uplifting notes. It’s light enough to enjoy for lunch yet hearty enough for dinner, especially when paired with crusty bread. I love that it’s both affordable and wholesome—perfect for busy families or anyone seeking meals that support well-being. If you’re drawn to comforting yet refreshing bowls, you’ll also enjoy my Spanish Potato Soup with Chorizo for a more robust twist.
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Lemon Dill Cabbage Soup Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A bright and creamy soup with cabbage, cannellini beans, lemon, and dill—comforting and nourishing for any meal.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, thinly sliced
- 1 medium green cabbage, chopped
- 1 tsp dried oregano
- ½ tsp black pepper
- 6 cups reduced sodium vegetable broth
- 2 cans cannellini beans, rinsed
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh lemon juice
- ¼ cup fresh dill, chopped
- Salt to taste
- Optional: baby spinach, crusty bread for serving
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic; sauté until fragrant (about 4 minutes).
- Stir in cabbage, oregano, and pepper. Cook until slightly softened, about 3 minutes.
- Pour in broth and add cannellini beans. Bring to boil, then simmer 8 minutes until cabbage is tender.
- Whisk Parmesan, egg, and lemon juice in a bowl. Slowly temper with hot broth while whisking.
- Remove soup from heat. Stir in tempered egg mixture and fresh dill. Season with salt.
- Serve warm with crusty bread, garnished with extra dill and pepper.
Notes
- Temper the egg mixture carefully to avoid curdling.
- Fresh dill adds the best flavor, but dried works in a pinch.
- Soup tastes even better the next day.
Ingredients and Pro Tips for the Perfect Lemon Dill Cabbage Soup
What Makes These Ingredients Work Together
Every bowl of Lemon Dill Cabbage Soup is built on simple pantry staples that create big flavor. Olive oil, onion, and garlic form the aromatic base that makes the soup cozy and fragrant. Green cabbage adds body, softening beautifully as it simmers, while cannellini beans provide creaminess and plant-powered protein. The egg and Parmesan mixture gives the broth a velvety texture, while lemon juice and fresh dill bring the bright finish that makes this recipe unforgettable. Just like my Hearty Tortellini Soup, it’s proof that everyday ingredients can turn into something special.
Smart Cooking Tips You Don’t Want to Miss
The little details make this soup shine. Slice garlic thin so it melts into the broth instead of overpowering it. When adding the egg-Parmesan mixture, always temper it with a bit of hot broth first—this keeps it silky instead of curdled. Fresh dill is best, but dried works if that’s what you have (just use half the amount). For a nutrition boost, toss in a handful of baby spinach near the end. If you’re craving more cozy comfort foods, try my Shepherd’s Pie Soup, which is another family-friendly dish with a hearty twist.
How to Make Lemon Dill Cabbage Soup
Step-by-Step Cooking Method
Making Lemon Dill Cabbage Soup is as comforting as the dish itself. Start by heating olive oil in a Dutch oven and sautéing onion and garlic until fragrant. Add chopped cabbage with oregano and pepper, letting it soften slightly before pouring in vegetable broth and creamy cannellini beans. Simmer until the cabbage turns tender. Meanwhile, whisk egg, Parmesan, and lemon juice together, then temper with hot broth to prevent curdling. Slowly stir this mixture back into the pot, finish with fresh dill, and adjust seasoning. Each step builds layers of flavor, much like in my Creamy Potato Soup.
Serving Ideas and Pairings
This soup shines on its own, but it becomes a complete meal when served with crusty bread or a side salad. For extra greens, stir in baby spinach before serving. It also pairs well with lighter mains like my Healthy Sticky Chicken Bowls, creating a nourishing and balanced dinner spread. Leftovers taste even better the next day, as the lemon and dill continue to infuse the broth. Store it in the fridge for up to three days, or freeze a batch for a quick weeknight meal.
Health Benefits of Lemon Dill Cabbage Soup
Why This Soup Supports Wellness
Lemon Dill Cabbage Soup isn’t just cozy—it’s packed with nutrients that support overall health. Cabbage is rich in vitamin C, fiber, and antioxidants that help digestion and immunity. Cannellini beans bring plant-based protein and steady energy, while garlic and onion provide natural compounds that support heart health. The fresh dill isn’t only for flavor—it also contains anti-inflammatory properties. With such a clean profile, this soup feels light yet sustaining, making it perfect for anyone focusing on wholesome meals. If you’re drawn to nutrient-rich recipes, my Spinach and Feta Stuffed Salmon Pinwheels offer another fresh and healthful option.
A Light and Nourishing Meal
Because the soup uses broth and vegetables as its base, it’s lower in calories yet still filling. The lemon brightens the flavors while gently supporting digestion, and the tempered egg-Parmesan blend adds satisfying richness without heavy cream. This balance makes the recipe ideal for those seeking comforting meals that still align with mindful eating. It’s the kind of dish you can feel good about serving to your family or prepping ahead for busy days. For another nutrient-dense and satisfying dish, check out my High Protein Crispy Garlic Chicken Fried Rice.
Tips, Variations, and Customizations for Lemon Dill Cabbage Soup
Easy Variations to Try
One of the best parts about Lemon Dill Cabbage Soup is its flexibility. You can swap cannellini beans for chickpeas or lentils if you’d like a different texture. Add diced carrots or celery at the start for more depth, or stir in zucchini for a summer variation. For extra richness, a splash of coconut milk creates a creamy twist without dairy. Families who enjoy comforting soups often love experimenting with flavors, just like with my Easy Spinach and Ricotta Stuffed Shells, which can be adapted with different fillings to suit your taste.
Flavor Boosts and Serving Suggestions
Fresh dill is the heart of this recipe, but you can also add parsley or thyme for a different herbal note. A pinch of red pepper flakes gives the soup a subtle kick, while shaved Parmesan on top adds extra savoriness. If you’re planning a cozy dinner, pair this soup with roasted vegetables or a simple grain bowl to round out the meal. It also makes a perfect starter before dishes like my Garlic Herb Roasted Potatoes, Carrots, and Zucchini. The key is to make it your own while keeping that signature lemon-dill brightness.
Storage and Meal Prep Benefits of Lemon Dill Cabbage Soup
How to Store and Reheat Properly
Lemon Dill Cabbage Soup keeps beautifully, making it ideal for meal prep. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, warm it gently on the stove over medium heat to preserve the silky texture of the tempered egg mixture. If using a microwave, stir halfway through heating to keep the flavors even. The brightness of the lemon and dill continues to develop as it sits, making the soup taste even more flavorful the next day. This approach is similar to how I prep my Easy Thai Chicken Soup, which also improves after resting.
Freezing and Make-Ahead Tips
For longer storage, freeze the soup in portions for up to two months. Let it cool completely before transferring to freezer-safe bags or containers. Thaw overnight in the refrigerator, then reheat slowly on the stovetop. If you want to meal prep for busy weeks, double the batch and keep some in the freezer for quick dinners. This strategy makes it easy to serve wholesome meals without extra effort, just like I do with my Healthy Steak Fajita Bowl, which also works wonderfully for make-ahead lunches.
FAQs
Can I make Lemon Dill Cabbage Soup vegetarian or vegan?
Yes! This recipe is naturally vegetarian, and to make it vegan, simply skip the egg-Parmesan mixture and add a splash of coconut milk or cashew cream for creaminess.
How can I thicken Lemon Dill Cabbage Soup without cream?
The tempered egg and Parmesan already add richness, but if you’d like it thicker, mash some of the beans directly in the pot before serving. This trick works wonderfully, just as it does in other bean-based soups.
Can I freeze Lemon Dill Cabbage Soup?
Absolutely. Let it cool completely before freezing. Store in freezer-safe bags or containers for up to two months. Thaw overnight in the fridge and reheat slowly on the stovetop.
Can I use dried dill instead of fresh?
Yes. If you use dried dill, cut the amount in half since its flavor is more concentrated. However, fresh dill will always give the brightest herbal lift.
How do I prevent the egg mixture from curdling?
The key is tempering—whisk a small amount of hot broth into the egg-Parmesan mixture before adding it back to the pot. This gentle technique ensures a smooth, velvety texture.
Conclusion
Lemon Dill Cabbage Soup is more than just a comforting bowl—it’s a nourishing dish that blends brightness, creaminess, and herbal freshness in perfect balance. With simple ingredients and easy steps, it becomes a family favorite you’ll want to make again and again. Whether you’re serving it as a light dinner, prepping ahead for busy days, or pairing it with hearty sides like my Crockpot Pineapple BBQ Chicken, this recipe brings wholesome comfort to your table. Warm, vibrant, and endlessly adaptable, it’s a soup that proves how simple food can truly feel like home.
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