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Instant Pot Vegan Cabbage Detox Soup

This Instant Pot Vegan Cabbage Detox Soup is a nourishing and hearty dish, perfect for a light meal or as part of a detox regimen. Packed with fresh vegetables and comforting spices, this soup is both filling and low in calories, making it ideal for anyone looking to eat healthier.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Vegan
Servings 4 People
Calories 120 kcal

Equipment

  • 1 Instant Pot
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula
  • 1 Chopping board

Ingredients
  

  • 1 small head green cabbage, chopped About 1 pound.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 can (14-ounce) diced tomatoes With juice.
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • to taste salt
  • to taste pepper
  • 1 tablespoon olive oil Optional.
  • to garnish fresh parsley Optional.

Instructions
 

  • Set the Instant Pot to the sauté function. If using olive oil, add it to the pot and heat for about 1 minute. If you want to skip the oil, you can sauté the vegetables in a small amount of water.
  • Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, until the vegetables are softened.
  • Stir in the minced garlic and sauté for an additional 1 minute until fragrant, being careful not to burn it.
  • Add the chopped cabbage to the pot, along with the diced tomatoes (including their juice), vegetable broth, dried thyme, smoked paprika, and ground cumin. Stir well to combine.
  • Secure the Instant Pot lid and set the valve to the sealing position. Select the 'Soup' setting or manual pressure cook for 10 minutes.
  • Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 10 minutes, then switch the valve to venting to release any remaining pressure.
  • Carefully remove the lid, and season the soup with salt and pepper to taste. Give it a good stir.
  • Serve hot, garnished with fresh parsley if desired.

Notes

Feel free to add other vegetables like bell peppers or green beans based on your preference.
This soup keeps well in the refrigerator for up to 5 days and can be frozen for longer storage.
Adjust the spices to your taste; for a spicier soup, add red pepper flakes.