Description
A nourishing Instant Pot soup packed with cabbage, carrots, celery, garlic, ginger, and turmeric. Finished with fresh lemon juice and herbs, this light vegetable soup is flavorful, comforting, and easy to prepare.
Ingredients
Scale
- 1 medium head green cabbage, chopped (about 6 cups)
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground turmeric
- 6 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- Red pepper flakes, optional
- Fresh parsley or cilantro, for garnish
Instructions
- Set the Instant Pot to Sauté and heat the olive oil.
- Add the onion, garlic, and ginger. Sauté for 2–3 minutes, until fragrant and the onion begins to soften.
- Add the cabbage, carrots, and celery. Cook for another 2–3 minutes, stirring occasionally.
- Stir in the turmeric, salt, black pepper, and optional red pepper flakes.
- Pour in the vegetable broth and stir well, making sure the vegetables are evenly distributed.
- Secure the Instant Pot lid and set the valve to Sealing. Pressure cook on High for 10 minutes.
- Allow a 10-minute natural pressure release, then carefully release any remaining pressure.
- Open the lid and stir in the fresh lemon juice. Taste and adjust the salt and pepper as needed.
- If the soup is too thick, add a little extra vegetable broth or water.
- Ladle into bowls and garnish with fresh parsley or cilantro. Serve hot.
Notes
- Green cabbage can be replaced with Savoy, red, or Napa cabbage.
- For extra flavor, add cumin, coriander, paprika, or additional ginger.
- Add chickpeas, lentils, tofu, or cooked shredded chicken to make the soup more filling.
- For a creamy variation, stir in coconut milk after pressure cooking.
- Add spinach or fresh herbs just before serving.
- Store cooled soup in an airtight container in the refrigerator for up to 5 days.
- Freeze in freezer-safe containers for up to 3 months.
- Reheat gently on the stovetop or using the Instant Pot’s Sauté function.
- Nutrition information is an estimate and will vary depending on the exact ingredients and broth used.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Instant Pot detox soup, cabbage turmeric soup, detox soup, healthy vegetable soup, turmeric soup, cabbage soup, easy Instant Pot soup