Hearty Cabbage and Dill Soup
Hearty Cabbage and Dill Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 head green cabbage, cored and shredded
- 1 can diced tomatoes, 14.5 ounces, undrained
- 6 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
For Serving (Optional)
- 1/4 cup sour cream, or plain Greek yogurt
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the shredded cabbage and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.
⏱️ 7 min
- 4
Pour in the undrained diced tomatoes and vegetable broth. Add the bay leaf, dried thyme, salt, and black pepper. Bring the soup to a boil.
⏱️ 5 min
- 5
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the cabbage and other vegetables are tender.
⏱️ 30 min
- 6
Remove the bay leaf from the soup. Stir in the chopped fresh dill and fresh lemon juice. Taste and adjust seasoning as needed.
⏱️ 2 min
- 7
Ladle the hot soup into bowls. Garnish with additional fresh dill and a dollop of sour cream or Greek yogurt, if desired, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Cabbage and Dill Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 head green cabbage, cored and shredded
- 1 can diced tomatoes, 14.5 ounces, undrained
- 6 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
For Serving (Optional)
- 1/4 cup sour cream, or plain Greek yogurt
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the shredded cabbage and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.
⏱️ 7 min - 4
Pour in the undrained diced tomatoes and vegetable broth. Add the bay leaf, dried thyme, salt, and black pepper. Bring the soup to a boil.
⏱️ 5 min - 5
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the cabbage and other vegetables are tender.
⏱️ 30 min - 6
Remove the bay leaf from the soup. Stir in the chopped fresh dill and fresh lemon juice. Taste and adjust seasoning as needed.
⏱️ 2 min - 7
Ladle the hot soup into bowls. Garnish with additional fresh dill and a dollop of sour cream or Greek yogurt, if desired, before serving.
⏱️ 1 min