Description
This Detox Cabbage Soup is a nourishing and flavorful recipe designed to help cleanse your body while delighting your taste buds. Packed with fresh vegetables like cabbage, celery, carrots, and tomatoes, and infused with aromatic herbs and spices, this soup supports digestion and detoxification. It can be prepared easily on the stovetop or in an Instant Pot, making it a convenient and wholesome addition to your detox or healthy eating routine.
Ingredients
Scale
Vegetables
- 1/2 cup Onion, chopped
- 1/2 cup Celery, diced
- 1/4 cup Carrots, chopped
- 1.5 cups Cabbage, chopped
- 1/4 cup Capsicum, diced
- 1 cup Tomatoes, diced
Herbs and Spices
- 1 teaspoon Garlic, finely chopped
- 1 teaspoon Ginger, finely chopped
- 1 1/2 teaspoon Salt
- 1 teaspoon Dried Oregano
- 8-10 Fresh Basil leaves, roughly torn
- 1 teaspoon Red Chilli flakes
- 1 teaspoon Pepper
- Parsley, chopped (for garnish)
Liquids and Oils
- 1 tablespoon Olive oil
- 6 cups Vegetable Stock
Instructions
- Prepare the base: Heat olive oil in a large saucepan over medium heat. Add finely chopped ginger and garlic, frying them gently for about half a minute until fragrant, but not browned.
- Sauté the vegetables: Add the chopped onions to the pan and fry for another half a minute. Then add the diced celery, chopped carrots, cabbage, and diced capsicum. Cook everything together for 3 to 4 minutes, stirring occasionally until the vegetables begin to soften.
- Add tomatoes and stock: Stir in the diced tomatoes and salt, then pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 20 minutes. This slow simmer allows the flavors to meld beautifully.
- Season the soup: Add dried oregano, torn basil leaves, red chili flakes, and freshly ground pepper. Mix well to combine all the seasonings evenly throughout the soup.
- Garnish and serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately for the best taste and nutritional benefits.
- Instant Pot version – sauté: Turn on the Instant Pot’s sauté mode, heat olive oil, and add ginger and garlic. Sauté for 30 seconds until fragrant.
- Add vegetables and seasoning to Instant Pot: Add the onions, celery, carrots, cabbage, capsicum, tomatoes, salt, and vegetable stock to the Instant Pot. Stir to combine.
- Pressure cook: Lock the lid in place and ensure the valve is set to sealing mode. Cook on high pressure for 2 minutes.
- Release pressure: Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
- Add herbs and serve: Open the lid and stir in dried oregano, basil leaves, chili flakes, and pepper. Serve hot, garnished with chopped parsley.
- Optional serving suggestion: You can enjoy the soup chunky as is, or allow it to cool slightly and blend it into a smooth, velvety consistency before serving for a comforting and creamy texture.
Notes
- Cabbage is known for its diuretic properties, aiding in the elimination of excess fluids and toxins from the body, and also supports liver and colon cleansing.
- You may customize this soup by adding other vegetables or protein sources such as eggs, ground chicken, or lamb.
- Store leftover soup in an airtight container in the refrigerator for up to one week. Always reheat thoroughly before serving.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 90
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
