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
Scale
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
