Lemon Dill Cabbage Soup
A bright and comforting soup featuring cabbage, lemon, and dill, perfect for any rainy day.
Ingredients
Vegetable Base
- 1 medium head cabbage, chopped Use big pieces for better texture.
- 1 large onion, diced Adds depth to the soup.
- 2 medium carrots, diced For sweetness and color.
Liquid Ingredients
- 4 cups vegetable broth Use low-sodium for a healthier option.
- 1 large lemon, juiced and zested Adds brightness to the soup.
Herbs and Seasonings
- 1/4 cup fresh dill, chopped Can substitute with parsley or thyme if desired.
- 2 tablespoons olive oil For sautéing the vegetables.
- to taste salt and pepper Adjust according to personal preference.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion and carrots, sauté until softened, about 5 minutes.
- Stir in the chopped cabbage and cook for an additional 5 minutes.
- Pour in the vegetable broth, lemon juice, and zest.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in fresh dill and season with salt and pepper.
- Serve hot.
Notes
Leftovers taste better the next day. Can be frozen for convenience, though lemon brightness fades slightly after freezing.