Quick question: Who doesn’t love something that tastes good and may be part of a healthy diet? How about a low calorie, filling meal that may assist in helping you lose a couple of those holiday or long weekend pounds? Well, if you’re like us then you answered yes to both of those questions. This Instant Pot Cabbage and Vegetable Detox Soup is a great option that may cover all of the above. Better yet, it’s easy to make. Most of the work is chopping veggies.
Cabbage is the star of this soup and some of the ingredients can be swapped or customized. For instance, if your grocery store doesn’t have a vegetable soup starter or mix in the frozen veggie section then grab some out of freezer or mix and match your own. This is definitely not an overly rigid recipe. Make it your own! If you make it like we did then below are some potential health benefits.
Potential Health Benefits
Some key benefits by item*:
- Olive Oil – Healthy fats, anti-inflammatory
- Carrots – High in antioxidants
- Onions – High in antioxidants, anti-inflammatory
- Celery – High in antioxidants, anti-inflammatory
- Garlic – Believed to have medicinal properties since Ancient times
- Green Cabbage – Rich in vitamins, minerals, and antioxidants, anti-inflammatory, high fiber content
- Lentils – High in protein and fiber
- Tomatoes – High in antioxidant lycopene
- Turmeric – High levels of curcumin which has antioxidant and anti-inflammatory properties
- Lemon Juice – High in Vitamin C
- Broccoli – High in Vitamin C, antioxidants, anti-inflammatory
- Spinach – High in fiber, vitamin rich, antioxidants
- Cilantro – High levels of nutrients, antioxidants, and antifungal properties
- Cayenne Pepper – High in anti-inflammatory, antioxidants, and nutrients
- Black Pepper – Anti-inflammatory and antioxidants
- Thyme – Immunity boosting properties
*Disclaimer: Not medical advice, nor intended to diagnose, treat, cure, or prevent any disease. Claims are not evaluated by the FDA.
If we’ve talked you into it then let’s chop some vegetables and get that soup cooking 🙂
Preparation: Instant Pot Cabbage and Vegetable Detox Soup
As always, grab all your ingredients and prep out front. That’s really all the work in this one. The rest is up to the Instant Pot to work its magic. If you don’t have a pressure cooker then you can simmer until the vegetables are to your desired texture as the last step.
Place the Instant Pot or other pressure cooker in saute mode and add the olive oil. When hot, add the carrots, onion, and celery and saute for about 5 – 7 minutes or until vegetables begin to soften and stirring occasionally. Then, add the garlic and saute for another minute (careful not to let it burn). Finally, press cancel and exit saute mode.
Add all ingredients except the greens (if using). Now, set to soup mode (high pressure for 15 minutes). Natural release (we quick released after 25 minutes or so). Stir in the greens and let sit for another couple of minutes. Ladle into bowls and serve. That’s it!
If you enjoyed that we have so many other soups on the blog for you to try. Click here for more!
Equipment: Instant Pot Cabbage and Vegetable Detox Soup
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You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for soups, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion (affiliate link below)!
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Instant Pot Cabbage and Vegetable Detox Soup
Equipment
- Pressure Cooker
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 2 – 3 Carrots, chopped or diced
- 1 Sweet Onion, chopped or diced
- 3 Celery Stalks, chopped or diced
- 5 – 7 cloves Garlic, chopped or diced
- 1 head Green Cabbage, chopped
- 2 quarts Vegetable Stock We make ours from Better than Bouillon
- 1 can Fire Roasted Tomatoes, undrained
- 1 tbsp Tomato Paste
- 1 package Vegetable Soup Mix, frozen Kroger makes this but should easily be found in most frozen vegetable sections
- 1 cup Lentils, any color We used red
- 2 Bay Leaves
- 1 tbsp Ground Turmeric
- 1 Lemon, juiced
- Fresh Ground Black Pepper, to taste Probably a dozen cranks on a grinder for us
Optional Ingredients (users choice – this is what we used)
- 1 cup Broccoli Slaw Optional, find in produce section pre-made
- 2 cups Spinach (or other green)
- Fresh Cilantro (small handful) Optional, we tossed in whole
- ½ tsp Ground Cayenne Pepper
- 1 tsp Ground Thyme
Instructions
- Place the Instant Pot or other pressure cooker in saute mode and add the olive oil. When hot, add the carrots, onion, and celery and saute for about 5 – 7 minutes or until vegetables begin to soften and stirring occasionally. Add the garlic and saute for another minute (careful not to let it burn). Press cancel and exit saute mode.
- Add all ingredients except the greens (if using). Set to soup mode (high pressure for 15 minutes). Natural release (we quick released after 25 minutes or so). Ladle into bowls and serve.
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