Description
Instant Pot Detox Cabbage Soup is a light, vegetable-packed soup made with cabbage, tomatoes, carrots, celery, onion, garlic, and broth. It is naturally vegan, vegetarian, gluten-free, and low in calories, with plenty of vegetables and fiber. The soup is pressure-cooked for 15 minutes, followed by a natural pressure release, making it a convenient wholesome meal.
Ingredients
Scale
- 1 small head green cabbage, thinly sliced
- 4 cups vegetable broth
- 3 medium carrots, diced
- 3 celery stalks, diced
- 2 medium tomatoes, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tbsp fresh parsley, chopped, or 1 tsp dried parsley
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 tbsp lemon juice, optional
- 1-inch piece fresh ginger, grated, optional
- 1 bell pepper, diced, optional
- 1–2 cups spinach or kale, optional
- Red pepper flakes, optional
Instructions
- Wash all vegetables thoroughly. Slice the cabbage into thin strips, dice the carrots, celery, and tomatoes, and mince the onion and garlic.
- Set the Instant Pot to Sauté and add the olive oil.
- Add the onion and garlic and sauté for about 3 minutes, stirring occasionally, until the onion becomes translucent.
- Add the carrots and celery and stir briefly.
- Add the diced tomatoes and sliced cabbage.
- Pour in the vegetable broth and season with salt, black pepper, thyme, and parsley. Add optional ginger or red pepper flakes if desired.
- Stir the ingredients together and secure the Instant Pot lid.
- Cook on High Pressure for 15 minutes.
- When cooking is complete, allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.
- Open the lid and stir the soup. Taste and adjust the seasoning.
- Add lemon juice, spinach, or kale if desired and allow the greens to wilt in the hot soup.
- Serve warm with whole-grain bread, sourdough, quinoa salad, or a green salad if desired.
Notes
- Green cabbage is recommended for its mild flavor and tender texture, but red or Savoy cabbage can also be used.
- The article recommends fresh, quality vegetables for the best flavor.
- Vegetable broth can be used for a richer flavor than water.
- Add ginger, turmeric, red pepper flakes, or Italian herbs to customize the flavor.
- Chickpeas, lentils, tofu, tempeh, shredded chicken, or lean ground turkey can be added to increase protein.
- Avoid overfilling the Instant Pot.
- Season lightly at first and adjust salt after cooking.
- For a stovetop version, simmer the soup for approximately 30–40 minutes, or until the vegetables are tender.
- Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- The article describes the soup as low-calorie, vegan/vegetarian, and gluten-free. Its claims about “detoxing” should be understood as the article’s framing rather than a medical treatment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes + approximately 10 minutes natural release
- Category: Soup, Healthy Recipes
- Method: Instant Pot / Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1½ cups)
- Calories: 60 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Instant Pot detox soup, cabbage detox soup, Instant Pot cabbage soup, healthy cabbage soup, vegetable soup, low-calorie soup,