Instant Pot Vegan Cabbage Detox Soup: A Delicious and Easy Recipe

Are you looking for a healthy, delicious, and easy-to-make soup that can help you detoxify your body? Look no further than this Instant Pot Vegan Cabbage Detox Soup! This soup is packed with nutrients, fiber, and flavor, and it’s perfect for a quick and easy weeknight meal or a healthy lunch. It’s also naturally vegan and gluten-free, making it a great option for people with dietary restrictions.

This recipe utilizes the convenience of the Instant Pot to significantly reduce cooking time while preserving the nutrients and flavors of the ingredients. Forget hours of simmering on the stovetop; with the Instant Pot, you can have a hearty and detoxifying soup ready in under an hour.

## Why Cabbage Detox Soup?

Cabbage soup diets have been popular for years as a quick way to lose weight. While we don’t advocate for restrictive diets, this soup is a fantastic way to incorporate more vegetables into your diet and support your body’s natural detoxification processes. Cabbage is a cruciferous vegetable known for its high fiber content, vitamins, and antioxidants. It’s also low in calories, making it a great base for a healthy and filling soup.

Other vegetables in this soup, like carrots, celery, onions, and garlic, contribute additional vitamins, minerals, and antioxidants. The combination of these ingredients creates a powerful soup that can help you feel energized and refreshed.

## Benefits of This Vegan Cabbage Detox Soup

* **Detoxification:** The high fiber content of cabbage and other vegetables helps to cleanse the digestive system and eliminate toxins from the body.
* **Weight Management:** This soup is low in calories and high in fiber, which can help you feel full and satisfied, making it easier to manage your weight.
* **Improved Digestion:** The fiber in this soup promotes healthy digestion and can help prevent constipation.
* **Increased Energy:** The nutrients in this soup can help boost your energy levels and improve your overall well-being.
* **Boosted Immunity:** The vitamins and antioxidants in this soup can help strengthen your immune system and protect you from illness.
* **Vegan and Gluten-Free:** This recipe is naturally vegan and gluten-free, making it suitable for people with various dietary needs.
* **Easy to Make:** The Instant Pot makes this soup incredibly easy and quick to prepare.

## Ingredients You’ll Need

* **1 tablespoon olive oil:** Or any other cooking oil you prefer. This is used for sautéing the vegetables.
* **1 large onion, chopped:** Onions provide a savory base flavor to the soup.
* **2 carrots, chopped:** Carrots add sweetness and nutrients.
* **2 celery stalks, chopped:** Celery contributes a subtle, earthy flavor.
* **2 cloves garlic, minced:** Garlic adds a pungent and aromatic flavor.
* **1/2 head of green cabbage, shredded:** The star of the show! Green cabbage provides the bulk of the soup and its detoxifying properties.
* **1 (14.5 ounce) can diced tomatoes, undrained:** Diced tomatoes add acidity and depth of flavor. Use fire-roasted tomatoes for a smoky twist.
* **6 cups vegetable broth:** Vegetable broth forms the liquid base of the soup. Use low-sodium broth to control the salt content.
* **1 teaspoon dried oregano:** Oregano adds a warm, herbaceous flavor.
* **1/2 teaspoon dried basil:** Basil contributes a sweet and aromatic flavor.
* **1/4 teaspoon red pepper flakes (optional):** Red pepper flakes add a touch of heat.
* **Salt and black pepper to taste:** Seasoning is crucial to bring out the flavors of the soup.
* **1 tablespoon lemon juice (optional):** Lemon juice adds brightness and acidity.
* **Fresh parsley, chopped (for garnish):** Fresh parsley adds a fresh and vibrant touch.

## Equipment

* **Instant Pot:** A 6-quart or larger Instant Pot is recommended.
* **Cutting board:** For chopping vegetables.
* **Knife:** For chopping vegetables.
* **Measuring cups and spoons:** For measuring ingredients.
* **Wooden spoon or spatula:** For stirring.

## Step-by-Step Instructions

Here’s how to make this delicious and healthy Instant Pot Vegan Cabbage Detox Soup:

**1. Prepare the Vegetables:**

* Wash and chop all the vegetables. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic. Shred the cabbage. Dicing the vegetables uniformly ensures they cook evenly.

**2. Sauté the Aromatics:**

* Turn on your Instant Pot and select the “Sauté” function. Add the olive oil to the pot. Once the oil is heated, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the onions become translucent and the vegetables soften slightly. Stir occasionally to prevent burning.
* Add the minced garlic to the pot and sauté for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the aromatics (onions, carrots, celery, and garlic) before pressure cooking deepens their flavor and adds a more complex dimension to the soup.

**3. Add the Remaining Ingredients:**

* Turn off the “Sauté” function. Add the shredded cabbage, diced tomatoes (with their juice), vegetable broth, oregano, basil, and red pepper flakes (if using) to the Instant Pot. Season with salt and black pepper to taste. Stir well to combine all the ingredients.

**4. Pressure Cook the Soup:**

* Close the Instant Pot lid and make sure the pressure valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time to 10 minutes at high pressure.
* Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by turning the pressure valve to the “Venting” position.

**5. Finish and Serve:**

* Once the pressure is completely released, carefully open the Instant Pot lid. Stir in the lemon juice (if using). Taste the soup and adjust the seasoning as needed.
* Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!

## Tips and Variations

* **Add more vegetables:** Feel free to add other vegetables to the soup, such as bell peppers, zucchini, green beans, or spinach. Add these vegetables along with the cabbage.
* **Add protein:** If you want to add protein to the soup, you can add cooked beans (such as kidney beans, cannellini beans, or chickpeas), lentils, or tofu. Add these after the pressure cooking is complete.
* **Make it spicy:** If you like spicy food, add more red pepper flakes or a pinch of cayenne pepper to the soup.
* **Use different herbs:** Experiment with different herbs, such as thyme, rosemary, or bay leaf, to customize the flavor of the soup.
* **Add a touch of sweetness:** If you prefer a slightly sweeter soup, you can add a teaspoon of maple syrup or agave nectar.
* **Make it creamy:** For a creamier soup, you can blend a portion of the soup using an immersion blender or regular blender. Be careful when blending hot liquids. Alternatively, stir in a tablespoon of coconut milk or vegan cream cheese after cooking.
* **Add Potatoes:** Add one or two chopped potatoes to the soup for a heartier meal. Add them at the same time as the other vegetables.
* **Add Greens:** Stir in a handful of spinach or kale in the last few minutes of cooking for added nutrients.
* **Make it with Chicken Broth (if not vegan):** Although the recipe is vegan, you can substitute vegetable broth with chicken broth if you’re not following a vegan diet.
* **Roast the Vegetables:** For a deeper flavor, roast the onions, carrots, and celery before adding them to the Instant Pot. Toss them with olive oil and roast at 400°F (200°C) for 20-25 minutes.
* **Spice it up with Ginger and Turmeric:** Add a knob of grated ginger and 1/2 teaspoon of turmeric powder while sauteing the aromatics for an extra immune boost and a hint of Asian flavor.

## Serving Suggestions

* **Serve as a main course:** This soup is filling enough to be served as a main course.
* **Serve as a side dish:** This soup can also be served as a side dish with a salad or sandwich.
* **Serve with crusty bread:** Serve with a slice of crusty bread for dipping.
* **Top with avocado:** Add a few slices of avocado for a creamy and healthy topping.
* **Garnish with a dollop of vegan sour cream or yogurt:** Adds a tangy and creamy element.

## Storage Instructions

* **Refrigerator:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** For longer storage, the soup can be frozen in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.

## Nutritional Information (Approximate)

* Calories: Approximately 150-200 per serving (depending on ingredients and portion size).
* Fat: 5-8 grams
* Protein: 3-5 grams
* Carbohydrates: 20-25 grams
* Fiber: 5-7 grams

*Please note that nutritional information is an estimate and may vary depending on the specific ingredients used.*

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## Conclusion

This Instant Pot Vegan Cabbage Detox Soup is a delicious, healthy, and easy way to detoxify your body and enjoy a flavorful meal. With its simple ingredients and quick cooking time, this soup is perfect for busy weeknights or a healthy lunch. So, give this recipe a try and experience the benefits of this amazing soup!

Enjoy this wholesome and nourishing soup as a part of a balanced lifestyle. Remember that while this soup can contribute to detoxification and weight management, it’s best used in conjunction with a healthy diet and regular exercise. Happy cooking, and bon appétit!