Lemon-Garlic Cabbage Soup

Heat 3 tablespoons oil in a large Dutch oven over medium heat. Add chopped onion and carrots; cook, stirring occasionally, until softened, about 8 minutes. Add minced garlic; cook, stirring constantly, until fragrant, about 1 minute. Add chopped cabbage; cook, stirring occasionally, until starting to wilt, about 5 minutes.

Stir in 8 cups broth, 2 cups water, 1 teaspoon salt and ½ teaspoon pepper; bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer; cook, stirring occasionally, until the cabbage is tender and the flavors have melded, about 25 minutes.

Remove from the heat. Add ¼ cup lemon juice and the butter pieces; stir until the butter has melted. Stir in ¼ cup dill. Divide the soup among 8 bowls. Top each serving with 1 tablespoon yogurt. Garnish with additional dill and/or lemon zest, if desired.

To freeze: Let the soup cool completely (do not top with yogurt or garnishes). Transfer to airtight freezer-safe containers, leaving about ½-inch headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a Dutch oven over medium-low heat, covered and stirring occasionally, until heated through, about 15 minutes. Top with yogurt and desired garnishes.