Instant Pot Cabbage and Vegetable Detox Soup
Tons of vegetable and detoxifying ingredients come together for great flavor and health benefits!
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.
Notes
Note: We did not add additional salt due to the salt content of the stock, tomato paste, and canned fire roasted diced tomatoes.