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Fresh Lemon Dill Cabbage Soup

lemon dill cabbage soup - featured image
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A bright, refreshing, and wholesome cabbage soup featuring lemon and dill, perfect for a light meal that is quick and easy to prepare.

Ingredients

Scale
  • 1 medium head green cabbage, shredded or chopped (about 4 cups shredded)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • Juice of 2 fresh lemons (about 4 tablespoons)
  • 1/4 cup fresh dill, chopped (or dried dill as substitute)
  • 2 tablespoons olive oil, plus extra for finishing
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes for subtle heat

Instructions

  1. Rinse the cabbage and remove any tough outer leaves. Chop or shred into thin strips (about 4 cups shredded). Dice the onion finely and slice the carrots into thin rounds. Mince the garlic cloves.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and sauté for 4-5 minutes until translucent and soft.
  3. Add the minced garlic and carrot slices. Cook for another 2-3 minutes, stirring frequently.
  4. Add the shredded cabbage to the pot. Stir well and cook for about 5 minutes until the cabbage wilts slightly and softens but is not mushy.
  5. Pour in 6 cups of vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15-20 minutes until cabbage is tender but still slightly firm.
  6. Stir in the lemon juice, salt, and black pepper to taste. Add red pepper flakes if using. Adjust lemon juice gradually to avoid overpowering the soup.
  7. Fold in 1/4 cup chopped fresh dill just before serving to preserve flavor and color.
  8. Taste and adjust seasoning if needed. Drizzle with extra olive oil for a silky finish. Serve hot with crusty bread or a sandwich.

Notes

Use fresh lemons for best flavor. Add fresh dill at the end to preserve its vibrant taste and color. A drizzle of good-quality olive oil before serving adds richness. For a protein boost, add cooked chicken or white beans. Soup keeps well refrigerated for up to 4 days and can be frozen for up to 3 months. Reheat gently and add fresh lemon juice to refresh flavors.

Nutrition

Keywords: lemon dill cabbage soup, easy cabbage soup, healthy soup recipe, vegetarian soup, quick soup, light meal, homemade soup

Find it online: https://larameals.com/fresh-lemon-dill-cabbage-soup-recipe-easy-homemade-wholesome-meal/