Lemon Dill Cabbage Soup

$To make Lemon Dill Cabbage Soup, gather these simple ingredients: - 1 medium head of green cabbage, finely chopped - 1 large onion, diced - 2 cloves garlic, minced - 3 medium carrots, peeled and chopped into small pieces - 2 medium potatoes, peeled and diced - 6 cups vegetable broth (homemade or store-bought) - 1 large lemon (zest and juice) - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill) - 2 tablespoons olive oil - Salt and pepper to taste - Optional: Crème fraîche or yogurt, for serving You can easily swap some ingredients if needed: - Cabbage: Use kale or Swiss chard for a different taste. - Vegetable broth: Chicken broth works well too if you’re not vegetarian. - Carrots: Use parsnips for a sweeter flavor. - Potatoes: Swap in sweet potatoes for a touch of sweetness. - Dill: If you don’t have dill, parsley or thyme can work in a pinch. Fresh dill gives a bright flavor that really shines in the soup. It adds a fresh, grassy note. Use about 1 tablespoon of fresh dill. If you only have dried dill, that works too! Use 1 teaspoon of dried dill. Dried herbs are more concentrated, so you need less. Keep in mind, fresh dill will enhance your soup's taste more than dried. If you can, choose fresh for best results! {{ingredient_image_2}} To make this soup, I start by heating olive oil in a large pot. Once it’s hot, I add diced onions. I sauté the onions until they are soft and fragrant. This takes about five minutes. Next, I add minced garlic and cook for one more minute. Then, I mix in chopped carrots and diced potatoes. I sauté these for five minutes, stirring often. After that, I add finely chopped cabbage. I cook the cabbage until it starts to wilt, about three to four minutes. Next, I pour in vegetable broth. I increase the heat until the soup boils. Once it boils, I lower the heat and cover the pot. I let it simmer for 25 to 30 minutes. This allows the veggies to get tender. Finally, I add lemon juice, lemon zest, and chopped dill. I stir well and season with salt and pepper. After five more minutes, the soup is ready to enjoy. - Sautéing Onions: Make sure the oil is hot. This helps the onions cook evenly. - Adding Garlic: Stir quickly to avoid browning. Burnt garlic tastes bitter. - Chopping Vegetables: Cut all veggies into small, even pieces. This helps them cook at the same time. - Cabbage Addition: Mix well with other veggies. This helps it wilt faster. - Simmering: Keep the pot covered. This helps the flavors blend well. - Not Heating Oil Enough: If the oil is not hot, onions won’t cook well. - Overcooking Garlic: Watch the time to keep garlic fresh and not burnt. - Skipping the Broth: The broth is key for flavor. Don’t forget it! - Not Seasoning: Taste the soup before serving. Don’t skip salt and pepper. - Rushing the Simmer: Give it time to fully cook. It makes all the difference. To boost the taste of your Lemon Dill Cabbage Soup, try these simple tips: - Use fresh ingredients. Fresh veggies add more flavor than canned ones. - Add a pinch of red pepper flakes for a little heat. This can wake up the soup. - Stir in a splash of white wine. It adds depth and a nice tang. - For a richer flavor, roast the vegetables before adding them to the soup. This brings out their natural sweetness. You can serve this soup in fun ways: - Pair it with crusty bread for a hearty meal. A warm, fresh loaf can soak up the soup nicely. - Top it with crispy bacon bits for added crunch and saltiness. This can give your soup an extra layer of flavor. - Serve it chilled in summer. This refreshing take makes it a great dish for hot days. This recipe is easy to tweak for different diets: - For a vegan version, skip the crème fraîche or yogurt. Use a plant-based option instead. - If you need gluten-free, just check the broth label. Most vegetable broths are gluten-free, but not all. - For low-sodium needs, use low-sodium vegetable broth. This keeps the soup tasty without too much salt. These tips will help you create a delicious Lemon Dill Cabbage Soup that suits your taste and needs! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. They will enhance the flavor of your soup significantly. Adjust Lemon to Taste: The acidity of lemon can vary, so start with less juice and zest, then adjust according to your preference. Make it Creamy: For a richer soup, blend a portion of the soup and stir it back in. This adds creaminess without needing extra dairy. Storage Tips: This soup can be stored in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if needed to maintain consistency. {{image_4}} You can make Lemon Dill Cabbage Soup even better. Try adding: - 1 cup of cooked quinoa for protein. - A handful of spinach or kale for greens. - A can of white beans for fiber. - Chopped bell peppers for sweetness and crunch. These add-ins boost nutrition and keep the soup tasty. You can mix and match what you like. This soup is already vegan and vegetarian friendly. To keep it that way, use vegetable broth and skip any meat. You can add more veggies like zucchini or mushrooms for variety. If you want a creamy texture, try using coconut milk instead of dairy. It makes the soup rich and smooth. You can cook this soup in many ways. Here’s how: Instant Pot: 1. Use the sauté function to cook the onions and garlic. 2. Add all other ingredients and seal the lid. 3. Cook on high pressure for 10 minutes, then release the steam. Slow Cooker: 1. Add all ingredients to the slow cooker. 2. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Both methods make it easy to enjoy this soup without standing by the stove. Each method brings out great flavors. To store leftover soup, let it cool first. Once cool, pour it into an airtight container. Make sure to seal it tightly. This keeps the soup fresh and tasty. You can keep it in the fridge for up to three days. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. It’s best to freeze the soup in single servings. To reheat, thaw it in the fridge overnight. Heat it in a pot on low. Stir often until it's hot. You can also use a microwave for quick reheating. Lemon dill cabbage soup can last in the fridge for up to three days. If you freeze it, expect it to stay good for about three months. After that, the taste may fade. Always check for off smells or changes in color before eating leftovers. These signs mean it's time to toss the soup. You can serve this soup with many sides. A fresh salad pairs well. A slice of crusty bread adds a nice touch. You can also serve it with grilled cheese for a cozy meal. For a bit of richness, top the soup with a dollop of crème fraîche or yogurt. Each of these choices adds flavor and texture to your meal. Yes, you can use different vegetables in this soup. Try adding spinach, kale, or bell peppers for extra color and nutrition. Zucchini or green beans work well too. Just keep in mind that cooking times may vary. Make sure all veggies are tender before serving. This makes the soup even more versatile and fun to make. Lemon Dill Cabbage Soup is quite healthy. It is low in calories and packed with vitamins. Cabbage and carrots provide fiber, which is great for digestion. The lemon adds a boost of vitamin C. Using vegetable broth keeps it plant-based and light. With the right toppings, this soup can be both nutritious and tasty. Enjoy it guilt-free! In this blog post, we explored the key ingredients for Lemon Dill Cabbage Soup. You learned about substitutions, the choice between fresh and dried dill, and the cooking process. We also shared tips to enhance flavor and offered different variations for dietary needs. Storing leftovers and reheating methods were covered, along with answers to common questions. This soup is easy to make and full of flavor. With these guidelines, you'll enjoy making it for yourself or others. Dive in and let your kitchen creativity shine!$

Lemon Dill Cabbage Soup

A refreshing and hearty soup made with cabbage, carrots, potatoes, and flavored with lemon and dill.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 6

Calories 150 kcal

Ingredients

1 medium head green cabbage, finely chopped
1 large onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and chopped into small pieces
2 medium potatoes, peeled and diced
6 cups vegetable broth (homemade or store-bought)
1 large lemon (zest and juice)
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
2 tablespoons olive oil
to taste salt and pepper
optional Crème fraîche or yogurt, for serving

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onions and sauté, stirring occasionally, until they are translucent and fragrant, about 5 minutes.
Add the minced garlic to the pot and sauté for an additional minute, allowing the garlic to become aromatic without browning.
Stir in the chopped carrots and diced potatoes. Continue to sauté for an extra 5 minutes, stirring occasionally to ensure the vegetables do not stick to the bottom of the pot.
Incorporate the finely chopped cabbage into the pot and mix thoroughly. Cook for approximately 3-4 minutes, or until the cabbage begins to wilt and soften.
Slowly pour in the vegetable broth and increase the heat to bring the mixture to a gentle boil.
Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the vegetables are tender and fully cooked.
After the simmering time, add the lemon juice, lemon zest, and chopped dill to the soup, stirring well to combine. Season with salt and pepper according to your taste.
Allow the soup to simmer for an additional 5 minutes, letting the flavors meld together, then remove from heat.

Notes

Serve hot with a dollop of crème fraîche or yogurt for added creaminess.

Keyword cabbage, dill, lemon, soup, vegetarian