If you’re looking for something nourishing, easy, and genuinely refreshing, then this Detox Cabbage Soup Recipe is going to become your new best friend in the kitchen. I absolutely love this soup because it’s light yet packed with flavor, and you’ll find that it’s one of those rare recipes that both detoxifies your body and warms your soul. Whether you’re easing into a cleanse or just want a healthy meal that’s simple to make, stick around—I’m sharing all my tips to help you nail this recipe perfectly every time!
Why You’ll Love This Recipe
- Super Simple Ingredients: Everything comes from your pantry or fridge, no fancy groceries needed.
- Light & Detoxifying: Cabbage’s natural cleansing properties make this soup a gentle reset for your system.
- Versatile & Flavorful: You can customize it with your favorite herbs and spice it up just the way you like.
- Fast & Flexible Cooking: Works great on the stovetop or in an Instant Pot, saving you time in the kitchen.
Ingredients You’ll Need
Each ingredient in this Detox Cabbage Soup Recipe plays a role in balancing flavor and nutrition. I love how the simple veggies combine into a comforting broth that’s also a powerhouse of vitamins and detox benefits. When shopping, look for fresh, crisp vegetables since they really elevate the final soup.
- Olive oil: A light, heart-healthy fat that helps gently sauté the aromatics for richer flavor.
- Garlic: Adds a lovely kick and supports your immune system—don’t skip it!
- Ginger: Brings warmth and a subtle zing, perfect for soothing digestion.
- Onion: Provides sweetness that rounds out all the veggies.
- Celery: Adds a fresh crunch and natural saltiness to the base.
- Carrots: Bring natural sweetness and a beautiful color pop.
- Cabbage: The star of the show, packed with nutrients and cleansing power.
- Capsicum (Bell Pepper): Offers a mild sweetness and juicy texture that brightens the soup.
- Tomatoes: Add acidity and depth to balance the flavors.
- Salt: Enhances all the natural flavors here—season cautiously and adjust at the end.
- Vegetable Stock: The liquid base that ties everything together; homemade or store-bought both work well.
- Dried Oregano: Earthy herb notes that complement the fresh basil beautifully.
- Fresh Basil: Adds a fragrant, sweet taste that livens up the soup.
- Red Chilli flakes: For a subtle heat, but you can adjust based on your spice love.
- Pepper: Freshly ground for a final spicy hit.
- Parsley: Fresh garnish that adds brightness right before serving.
Variations
One of my favorite things about this Detox Cabbage Soup Recipe is how easy it is to customize. Whether you want to keep it pure veggie or boost it with some protein, there’s room to make it your own. I often tweak the herbs or toss in whatever I have on hand to change up the flavor profile.
- Add Protein: I’ve tossed in cooked ground chicken or a poached egg before—it turns the soup into a satisfying meal easily.
- Spice Level: If you love heat, up the red chili flakes or add a dash of hot sauce when serving.
- Green Boost: Sometimes I add kale or spinach during the last few minutes for extra greens without losing lightness.
- Herbal Twist: Try swapping basil for fresh cilantro or parsley for a fresh take.
How to Make Detox Cabbage Soup Recipe
Step 1: Get Your Aromatics Going
Heat a tablespoon of olive oil in a large saucepan over medium heat. Once shimmering, add the finely chopped garlic and ginger. Stir them around for about 30 seconds until fragrant—this little step makes a big difference by building flavor right at the start without burning those delicate aromatics. Then toss in the chopped onions and cook for another 30 seconds until they look soft and translucent, getting ready to welcome the veggies.
Step 2: Build Your Veggie Base
Add diced celery, chopped carrots, cabbage, and capsicum to the pot. Cook everything together for about 3 to 4 minutes, stirring occasionally. You want the veggies to soften a bit but keep some texture and freshness. This part is fun because the kitchen starts smelling hearty already, and you can see the colors coming alive.
Step 3: Add Tomatoes, Stock, and Simmer
Stir in the diced tomatoes, salt, and pour in six cups of vegetable stock. Bring everything to a boil, then turn the heat down to low and let it gently simmer for about 20 minutes. This slow cooking lets the flavors mingle and the cabbage release its wonderful detox properties. You’ll want to check occasionally to make sure it’s not drying out, and taste to adjust seasoning if needed—remember, salt is your friend, but it’s easy to overdo.
Step 4: Finish with Herbs and Spice
Finally, add dried oregano, roughly torn fresh basil leaves, red chili flakes, and freshly cracked black pepper. Stir everything well to combine. You’ve just layered in fresh herbal brightness with a hint of heat that makes this soup sing. Serve it hot, topped with a sprinkle of chopped parsley for that fresh, crisp finish.
Instant Pot Shortcut
If you’re short on time, the Instant Pot makes this Detox Cabbage Soup Recipe a breeze. Just use the sauté function for steps one and two—cooking the aromatics and veggies—then add the tomatoes, salt, and stock. Seal the lid, set to high pressure for 2 minutes, and let it naturally release for 10 before manually venting. Stir in the herbs and spices last, and you’re ready to go. It’s a lifesaver for busy weeknights.
Pro Tips for Making Detox Cabbage Soup Recipe
- Don’t Overcook the Veggies: I learned the hard way that mushy veggies make the soup heavy—aim for tender-crisp instead.
- Use Fresh Herbs Last: Adding basil and parsley right at the end keeps their flavors bright and vibrant.
- Adjust Salt Gradually: Since stock varies in saltiness, season little by little to avoid overdoing it.
- Instant Pot Safety: Always check your sealing ring and vent before pressure cooking to avoid surprises.
How to Serve Detox Cabbage Soup Recipe
Garnishes
I love a simple chopped parsley garnish because it adds a fresh pop of color and a gentle herbal note that’s just wonderful. Sometimes I sprinkle a little extra chili flakes when we want more heat or swirl in a spoonful of plain yogurt or coconut cream for creaminess without losing the detox-friendly vibe.
Side Dishes
This soup holds its own as a light meal, but when I want something to chew on, I like pairing it with crusty whole grain bread or a side salad with lemon vinaigrette. For a protein boost, a hard-boiled egg or grilled chicken on the side complements it nicely.
Creative Ways to Present
For a casual get-together, serving the soup in hollowed-out mini cabbages or colorful bell peppers is always a hit. I’ve also pureed the soup smooth for a velvety starter at dinner parties—just blend it up and serve in elegant bowls with a drizzle of olive oil and fresh herbs on top.
Make Ahead and Storage
Storing Leftovers
Store your Detox Cabbage Soup in an airtight container in the fridge for up to a week. I usually cool it completely before sealing to keep it fresh longer. When reheating, add a splash of water or stock if it’s too thick, as it tends to thicken while chilling.
Freezing
This soup freezes beautifully, which is perfect for meal prep. Portion it into freezer-safe containers, leaving some room for expansion, and it keeps well for up to 3 months. When you’re ready, thaw overnight in the fridge.
Reheating
Reheat gently over low to medium heat on the stovetop, stirring occasionally so it warms evenly. Adding a little fresh herb or a squeeze of lemon juice right before serving freshens it up and brightens the flavors again.
FAQs
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Can I use green cabbage instead of red cabbage in this soup?
Yes! Both green and red cabbage work well in the Detox Cabbage Soup Recipe. Green cabbage tends to be milder and softer when cooked, while red cabbage adds a slightly earthier flavor and beautiful color. Feel free to use whichever you have on hand.
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Is this soup suitable for a weight loss diet?
Absolutely. This Detox Cabbage Soup Recipe is low in calories but high in fiber and nutrients, making it filling and satisfying without heaviness. It’s a great choice if you’re aiming to lose weight or just eat cleaner.
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Can I blend the soup to make it creamy?
Yes! You can serve it chunky or blend it smooth with an immersion blender or in batches in a regular blender. Blending creates a velvety texture that’s perfect when you want a cozy, creamy feel without adding cream.
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What if I don’t have an Instant Pot?
No worries—the stovetop method works perfectly well and gives you great control over the cooking process. Just simmer gently and keep an eye on the texture for best results.
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Can I add meat or beans to this recipe?
Definitely! Adding ground chicken, turkey, or beans can boost protein and make it more of a full meal. If adding dried beans, make sure they’re cooked beforehand. For meat, brown it first to build extra flavor before adding the veggies and stock.
Final Thoughts
This Detox Cabbage Soup Recipe has become one of those comforting go-to dishes in my home. I love how it feels like a gentle hug after a long day or during a reset week, and it’s so easy to prepare—perfect for busy days when you want health and flavor without fuss. Give it a try, tweak it to your liking, and I promise you’ll look forward to making it again and again, just like I do. Happy cooking, friend!
Print
Detox Cabbage Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy/Detox
- Diet: Low Calorie
Description
This Detox Cabbage Soup is a light, nutrient-packed recipe perfect for cleansing and revitalizing your body. Made with fresh vegetables like cabbage, carrots, and tomatoes and seasoned with aromatic herbs and spices, this soup can be quickly prepared on the stovetop or in an Instant Pot. Ideal as a comforting, low-calorie meal, it supports digestion and detoxification with every warming spoonful.
Ingredients
Vegetables and Aromatics
- 1 tablespoon Olive oil
- 1 teaspoon Garlic, finely chopped
- 1 teaspoon Ginger, finely chopped
- 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
Seasonings and Herbs
- 1 1/2 teaspoon Salt
- 6 cups Vegetable Stock
- 1 teaspoon Dried Oregano
- 8–10 Fresh Basil leaves, roughly torn
- 1 teaspoon Red Chilli flakes
- 1 teaspoon Pepper
- Parsley, chopped (for garnish)
Instructions
- Prepare the aromatics: Heat olive oil in a large saucepan over medium heat. Add the finely chopped garlic and ginger and sauté for about 30 seconds until fragrant.
- Sauté the vegetables: Add chopped onions and cook for another 30 seconds until slightly translucent. Stir in the diced celery, chopped carrots, cabbage, and capsicum. Cook for 3 to 4 minutes, allowing the vegetables to soften slightly.
- Add tomatoes and stock: Pour in the diced tomatoes, sprinkle the salt, and add the vegetable stock. Increase the heat to bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low and let the soup simmer gently for about 20 minutes to meld flavors and tenderize the vegetables.
- Finish with herbs and spices: Stir in the dried oregano, fresh basil leaves, red chili flakes, and pepper. Mix well to combine all flavors thoroughly.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley. Enjoy warm for best flavor.
- Alternative Instant Pot method: Turn on sauté mode in the Instant Pot. Heat olive oil, adding garlic and ginger, frying for 30 seconds. Add onions and sauté another 30 seconds. Then add celery, carrots, cabbage, capsicum, tomatoes, salt, and vegetable stock. Lock the lid, sealing the valve, and cook on high pressure for 2 minutes. Allow natural pressure release for 10 minutes, then manually release any remaining pressure. Stir in herbs, chili flakes, and pepper before serving garnished with parsley.
- Serving suggestion: You can serve the soup as is or let it cool and blend until smooth for a creamy texture.
Notes
- Cabbage acts as a natural diuretic and supports cleansing of your liver and colon, making it an excellent detoxifying base for this soup.
- Feel free to add proteins like egg, ground chicken, or lamb to increase the nutritional value and make the soup more filling.
- Store leftover soup in an airtight container in the refrigerator for up to one week. Reheat thoroughly before serving.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 90
- Sugar: 6g
- Sodium: 650mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
