Cozy & Comforting Garlicky Cabbage Soup – A Nourishing Bowl of Flavor
On
20/03/2025Reading time:
6 min
Summary:
This comforting garlic-infused cabbage soup is a warm and hearty delight. Brimming with tender, naturally sweet cabbage and aromatic garlic, it offers a rich, savory flavor. Loaded with veggies and a flavorful broth, it’s perfect as a satisfying light meal or a delicious starter.
Gut-Healthy Soup
Our Garlicky Cabbage Soup is a cozy and satisfying dish that comes together in no time, delivering deep, slow-cooked flavor with minimal effort. A nourishing blend of antioxidant-rich onions, garlic, and cabbage forms the base, while fiber-packed cannellini beans add heartiness. The broth boasts a delicious balance of bright lemon, creamy egg richness, and a subtle umami touch from Parmesan cheese, creating a bold and flavorful experience. Read on for expert tips on ingredient swaps to suit your dietary needs and how to maximize the taste of this comforting soup.
Ingredients
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped (about 1 cup)
5 cloves garlic, thinly sliced (3 tablespoons)
4 cups chopped green cabbage
1 teaspoon dried oregano
½ teaspoon ground pepper, plus more for garnish
4 cups reduced-sodium vegetable broth or no-chicken broth
1 (15-ounce) can no-salt-added cannellini beans, rinsed
¼ cup grated Parmesan cheese
1 large egg
2½ tablespoons lemon juice
2 tablespoons chopped fresh dill, plus more for garnish
¼ teaspoon salt
Directions
In a large Dutch oven, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sliced garlic, stirring occasionally until they become soft and aromatic, about 4 minutes. Stir in 4 cups of cabbage, 1 teaspoon of oregano, and ½ teaspoon of pepper, cooking for another 3 minutes until the cabbage begins to soften.
Pour in 4 cups of broth along with the rinsed beans. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium, cover, and let it simmer, stirring occasionally, until the cabbage becomes tender, about 8 minutes.
While the soup cooks, whisk together ¼ cup of Parmesan, 1 egg, and 2½ tablespoons of lemon juice in a medium heatproof bowl. Slowly drizzle in ½ cup of the hot soup broth while continuously whisking to incorporate. Repeat this step once more.
Remove the soup from heat and gently whisk in the tempered egg mixture. Stir in 2 tablespoons of dill and ¼ teaspoon of salt. Serve in four bowls and garnish with extra dill if desired.