Description
Instant Pot Detox Soup with Cabbage is a light, hearty vegetable soup made with cabbage, carrots, celery, tomatoes, onion, garlic, and flavorful herbs. It comes together quickly in the Instant Pot and makes a comforting, vegetable-packed meal for lunch or dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped (about 6 cups)
- 3 medium carrots, sliced
- 3 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1/2 teaspoon salt, or to taste
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley or cilantro, chopped, for garnish
Instructions
- Set the Instant Pot to Sauté. Add the olive oil, then add the diced onion and sauté for 3–4 minutes until softened.
- Add the minced garlic and cook for about 30–60 seconds, until fragrant.
- Add the chopped cabbage, carrots, celery, and diced tomatoes with their juices.
- Pour in the vegetable broth and add the bay leaves, thyme, black pepper, cayenne pepper if using, and salt. Stir gently to combine.
- Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 15 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 10–15 minutes, then carefully perform a quick release for any remaining pressure.
- Remove the bay leaves. Stir the soup and taste, adjusting the salt and pepper as needed.
- Stir in the fresh lemon juice just before serving.
- Ladle into bowls and garnish with fresh parsley or cilantro. Serve warm.
Notes
- Use low-sodium vegetable broth if you want better control over the salt level.
- For a heartier soup, add chickpeas, cooked shredded chicken, tofu, or another preferred protein.
- You can add zucchini, spinach, kale, bell peppers, or mushrooms.
- Add turmeric, cumin, smoked paprika, or red pepper flakes for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, cool completely and portion into freezer-safe containers. Freeze for up to 3 months.
- The term “detox” refers to the recipe’s vegetable-rich, light character; the body naturally handles detoxification through organs such as the liver and kidneys.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 145 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Instant Pot detox soup, cabbage soup, detox cabbage soup, vegetable soup, Instant Pot cabbage soup, healthy vegetable soup, vegan soup