Description
A refreshing and healthy soup featuring cabbage, carrots, and the bright flavors of lemon and dill.
Ingredients
Scale
- 1 small head of cabbage, chopped
- 1 onion, diced
- 2 carrots, sliced
- 3 cloves of garlic, minced
- 6 cups vegetable broth
- 1 lemon, juiced and zested
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the diced onions and minced garlic to the pot. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
- Stir in the sliced carrots and chopped cabbage, cooking them down for about 5 minutes until they soften slightly.
- Pour in the vegetable broth, bringing the mixture to a gentle boil.
- Reduce the heat, cover the pot, and let it simmer for 20 minutes.
- Stir in the freshly squeezed lemon juice, lemon zest, and chopped dill.
- Season your creation with salt and pepper to your liking.
- Scoop generous portions into bowls and serve hot.
Notes
Pair with crusty bread or a fresh salad for a complete meal. Leftover soup can be stored in the fridge for up to 4 days or frozen for up to two months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg