Name: Healthy & High Protein Three Bean Salad You'll Love for Lunch
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp Olive Oil (Used for sautéing aromatics; can use vegetable oil if preferred.); 1 cup Onion (One small yellow onion, chopped.); 5 cloves Garlic (Thinly sliced.); 4 cups Green Cabbage (Chopped; can substitute with kale or spinach.); 1 tsp Dried Oregano (Fresh oregano works if available.); 0.5 tsp Ground Pepper (Plus more for garnish.); 4 cups Vegetable Broth (Reduced-sodium vegetable broth.); 1 can Cannellini Beans (15 oz, rinsed; can substitute with chickpeas or navy beans.); 0.25 cup Parmesan Cheese (Grated; omit for vegan version and consider nutritional yeast.); 1 large Egg (Omit for vegan version.); 2.5 tbsp Lemon Juice (Fresh lemon juice is best.); 2 tbsp Fresh Dill (Chopped; plus more for garnish.); 0.25 tsp Salt (Essential seasoning.)

As the chill of winter settles in, I find myself perusing my recipe collection for something comforting and refreshing at the same time. That’s when I stumbled upon my cherished Lemon Dill Cabbage Soup. This scrumptious dish, made with tender cabbage and creamy cannellini beans, is a delightful way to savor wholesome flavors in under 30 minutes. The vibrant notes of lemon juice and fresh dill elevate this recipe, transforming an ordinary soup into a cozy embrace for the soul. It’s not only quick to make, but also packed with protein, catering to anyone looking for healthy and fulfilling comfort food. Perfect as a hearty lunch or dinner, it leaves you feeling nourished without the heaviness. Curious about how to bring this heartwarming bowl to life? Let’s dive in!

Why You’ll Love This Soup

Quick and Easy: This Lemon Dill Cabbage Soup comes together in under 30 minutes, making it perfect for a busy weeknight meal. Comforting Flavors: The zesty lemon and fresh dill create a delightful balance that warms your soul. High in Protein: Packed with creamy cannellini beans, it’s both nourishing and satisfying. Versatile Variations: Easily make it vegan by omitting the egg and cheese or customize with your favorite beans! Crowd-Pleasing: Whether it’s lunch or dinner, this dish is sure to impress family and friends, much like a refreshing Green Goddess Salad on the side.

Lemon Dill Cabbage Soup Ingredients

• Curious about what you’ll need?

For the Soup

Olive Oil – Used for sautéing aromatics; can use vegetable oil if preferred.
Onion – Provides a flavorful base; one small yellow onion, chopped (about 1 cup).
Garlic – Adds depth and aroma; use 5 cloves, thinly sliced (about 3 tbsp).
Green Cabbage – The main ingredient, hearty and tender; 4 cups, chopped (can substitute with kale or spinach).
Dried Oregano – Enhances flavor profile; 1 tsp. Fresh oregano works if available.
Ground Pepper – Adds seasoning; ½ tsp plus more for garnish.
Vegetable Broth – The soup’s foundation, providing moisture; 4 cups reduced-sodium vegetable broth.
Cannellini Beans – Offers creaminess and protein; 1 can (15 oz), rinsed, but chickpeas or navy beans are great swaps.
Parmesan Cheese – Adds creaminess and richness; ¼ cup grated (omit for vegan version and consider nutritional yeast).
Egg – For velvety texture; 1 large egg (omit for vegan option and use plant-based milk for creaminess).
Lemon Juice – Brightens flavor; 2½ tbsp (fresh lemon juice is best).
Fresh Dill – Adds fresh herbal notes; 2 tbsp chopped, plus more for garnish (dried dill can work in smaller amounts).
Salt – Essential seasoning; ¼ tsp.

This Lemon Dill Cabbage Soup will be a delight for your taste buds as you immerse yourself in its comfort!

Step‑by‑Step Instructions for Creamy Lemon Dill Cabbage Soup

Step 1: Sauté Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 chopped yellow onion and 5 thinly sliced garlic cloves. Sauté for about 4 minutes until the onion becomes translucent and fragrant, stirring occasionally to prevent sticking.

Step 2: Cook Cabbage
Add 4 cups of chopped green cabbage, 1 teaspoon of dried oregano, and ½ teaspoon of ground pepper to the pot. Cook for an additional 3 minutes, stirring frequently, until the cabbage begins to soften and wilt, creating a flavorful base for your Creamy Lemon Dill Cabbage Soup.

Step 3: Add Broth and Beans
Pour in 4 cups of reduced-sodium vegetable broth and stir in 1 can of rinsed cannellini beans. Increase the heat to bring the mixture to a boil. Once boiling, reduce to a gentle simmer, cover the pot, and let it cook for about 8 minutes, or until the cabbage is tender but retains some texture.

Step 4: Whisk Egg Mixture
While the soup simmers, take a bowl and whisk together ¼ cup of grated Parmesan cheese, 1 large egg, and 2½ tablespoons of fresh lemon juice. Gradually temper this mixture by adding ½ cup of the hot soup to the bowl at a time, whisking continuously to prevent curdling, creating a creamy addition to your soup.

Step 5: Combine Ingredients
Remove the pot from heat and carefully stir in the tempered egg mixture along with 2 tablespoons of chopped fresh dill. Season the soup with ¼ teaspoon of salt, mixing well to incorporate all the flavors for a delightful Creamy Lemon Dill Cabbage Soup that’s both comforting and nourishing.

Step 6: Serve and Garnish
Ladle the warm soup into bowls and garnish with extra dill and a sprinkle of black pepper to enhance the vibrant flavors. Enjoy your delicious Creamy Lemon Dill Cabbage Soup with a slice of crusty bread or as a light standalone meal, perfect for any occasion!

How to Store and Freeze Lemon Dill Cabbage Soup

Fridge: Store your Lemon Dill Cabbage Soup in a sealed container for up to 4 days. Be sure to let it cool completely before refrigerating.

Freezer: For longer storage, freeze the soup in an airtight container for up to 3 months. Leave some space at the top, as the soup will expand when frozen.

Reheating: To enjoy, gently reheat in a pot over low heat, stirring occasionally. Avoid boiling to maintain the soup’s creamy texture.

Make-ahead Tips: This soup can be prepared in advance. Just add the egg mixture right before serving to keep the consistency perfect.

What to Serve with Creamy Lemon Dill Cabbage Soup

There’s something truly delightful about pairing comforting dishes with the right sides that enhance their flavors.

Crusty Baguette: The chewy texture and crusty exterior of a fresh baguette make it perfect for dipping into the creamy soup. Let the warm bread soak up those revitalizing flavors!
Garlic Toast: Topped with a hint of butter and minced garlic, this toast compliments the soup’s herbal notes while adding a satisfying crunch. Perfect for sopping up every last drop!
Simple Side Salad: A light salad with mixed greens, cherry tomatoes, and a zesty lemon vinaigrette balances the soup’s richness. The freshness keeps your meal invigorating and adds a crisp texture.
Roasted Potatoes: Seasoned with herbs and olive oil, crispy roasted potatoes provide a hearty contrast to the silkiness of the soup, making each bite a delicious experience.
Herbed Quinoa: Nutty quinoa infused with fresh herbs or lemon zest adds an element of earthiness and additional protein. It’s a wonderful way to keep your meal light and nourishing.
Chilled White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio offers a refreshing contrast to the warmth of the soup, enhancing its vibrant lemony notes in a delightful way.
Fruit Salad: A light medley of seasonal fruits can act as a refreshing palate cleanser. The sweetness of the fruit harmonizes beautifully with the zesty lemon flavor.
Dessert Option: Consider a slice of lemon sorbet or a light lemon tart to finish your meal on a bright note, echoing the flavors of the soup while being delightfully refreshing.

Expert Tips for Lemon Dill Cabbage Soup

Garlic Slicing: Slice the garlic thinly to ensure it fully melts into the soup, enhancing the creamy texture and flavor of your Lemon Dill Cabbage Soup.
Tempering Eggs: Remember to temper the egg mixture slowly; this prevents curdling. Add hot broth gradually while whisking to keep the soup silky smooth.
Fresh vs. Dried Dill: Fresh dill is ideal for this recipe. If you’re using dried dill, use only half the amount to ensure the flavor isn’t overpowering.
Customizing Beans: Feel free to substitute cannellini beans with chickpeas or navy beans to create a different texture. This keeps your Lemon Dill Cabbage Soup versatile and delightful.
Boost with Greens: For added nutrition, consider tossing in a handful of baby spinach towards the end of cooking; it wilts beautifully and brightens the dish.

Make Ahead Options

These Creamy Lemon Dill Cabbage Soup make ahead options are perfect for busy weeknights! You can sauté the onions and garlic, then add the cabbage along with the oregano and pepper up to 24 hours in advance, storing the mixture in an airtight container in the refrigerator. Additionally, you can prepare the broth and beans to combine right before serving. When you’re ready to finish the soup, simply bring the sautéed mixture and broth to a boil, then temper the egg and cheese mixture as directed. This method ensures the flavors meld beautifully while maintaining the soup’s creamy texture, making it just as delicious when served fresh!

Healthy & High Protein Three Bean Salad Variations

Feel free to explore these delightful twists to make your Lemon Dill Cabbage Soup even more enjoyable!

Chickpea Swap: Replace cannellini beans with chickpeas to pack in extra protein and a heartier texture.
Vegan Delight: Omit both the egg and Parmesan for a vegan-friendly version, and consider adding nutritional yeast for a cheesy flavor.
Quick Heat: Stir in a pinch of crushed red pepper flakes for a warm kick that elevates the comforting taste.
Leafy Greens Boost: Toss in some fresh spinach or kale towards the end of cooking for added nutrition and vibrant color.
Zesty Citrus: Experiment with lime or orange juice in place of lemon juice for a refreshing citrus twist.
Herb Infusion: Mix in fresh parsley or basil alongside the dill to change up the herbal notes and create your own signature blend.
Creamy Coconut: For a tropical take, stir in a splash of coconut milk after cooking—it adds creaminess without the dairy.
Roasted Veggies: Add roasted carrots or sweet potatoes for an earthy sweetness that pairs beautifully with the soup’s flavors; it provides a lovely texture contrast.

With these variations, your Lemon Dill Cabbage Soup can become an exciting dish each time you serve it. Just like when you accompany it with a side of Healthy Peanut Butter Pretzel Bites or the delightful Tomato Feta Salad, it’s sure to please all at your table!

Lemon Dill Cabbage Soup Recipe FAQs

What kind of cabbage should I use?
Absolutely! While green cabbage is the star of this recipe, you can easily substitute it with kale or spinach for a different texture and flavor profile. If you’re looking for a sweeter, slightly milder taste, savoy cabbage is also a fantastic option!

How should I store leftover soup?
Store your Lemon Dill Cabbage Soup in a sealed container for up to 4 days in the refrigerator. Make sure to allow it to cool completely before sealing it up. When you’re ready to enjoy it again, gently reheat over low heat to avoid any curdling of the creaminess.

Can I freeze the soup?
Yes! Your delicious soup can be frozen for up to 3 months. Just make sure to use an airtight container and leave some space at the top, as the soup will expand when frozen. For reheating, gently warm it on the stove over low heat, stirring occasionally to retain the creamy texture.

What if the soup is too thick for my preference?
No problem at all! If your soup ends up being thicker than you like, simply stir in a bit more vegetable broth to reach your desired consistency. The goal is to create a comforting soup that suits your taste. So feel free to adjust as needed!

Can I make this soup vegan-friendly?
Very much! To make a vegan version of this soup, simply omit the egg and Parmesan cheese. You can replace the Parmesan with nutritional yeast for a similar cheesy flavor, or to boost creaminess, add a splash of plant-based milk. The bright flavors of lemon and dill will shine through beautifully!

How can I ensure the egg doesn’t curdle in the soup?
Great question! To prevent curdling, always temper your egg mixture first. In a separate bowl, whisk together your egg, Parmesan cheese, and lemon juice. Then, gradually add about ½ cup of hot soup to this mixture, whisking continuously. This ensures that the temperature of the egg rises gently without cooking it too quickly!