Detox Cabbage Soup
Detox Cabbage Soup is a great way to kick start the New Year or restart any time of year. The soup is made with plant based ingredients like cabbage, tomatoes, garlic and vegetable broth. This soup recipe is vegan, oil free and gluten free.
Looking to kick start your diet. Adding cabbage to your regular diet is a great way add in delicious veggies.
Why love cabbage?
Cabbage for soup
Cabbage is a cruciferous vegetable and one cup of cooked cabbage contains 33 calories, is low in fat, and high in fiber. Adding in more fiber to your diet will make you feel full longer which can help control your weight. Cabbage is nutrient dense and can help with inflammation and lowering your risk of diabetes, heart disease and lowering blood pressure.
Now about the soup, what are the Ingredients?
This soup is packed with tangy flavors that are delicious, nutritious and will fill you up.
Ingredients for cabbage soup
- Green Cabbage
- Onion
- Garlic
- Carrots
- Diced Tomatoes
- Vegetable Broth
- Dijon Mustard
- Apple Cider Vinegar
- Bay Leaf
- Red Pepper Flakes
How to make the Soup?
Ingredients for cabbage soup
- Heat a large soup pot, once hot, add in the onions, carrots, a small amount of water, and sauté for about 5-7 minutes until the carrots soften.
Sauté onions and carrots for the soup
- Next, add in the garlic, red pepper flakes and cook for about 1 minute.
Ingredients for Detox Cabbage Soup
- Add in the chopped cabbage and stir occassionaly for about 10 minutes until it begins to soften. You can add in a pinch of salt and additional water if needed.
Ingredients for Detox Cabbage Soup
- Add in the diced tomatoes, stock, bay leaf and bring to a simmer and salt and pepper to taste.
Ingredients for Detox Cabbage Soup
- Once the soup is simmering, add in the apple cider vinegar and dijon mustard. Let simmer for about 20 minutes or until the carrots and the cabbage is tender. Ready to serve.
Detox Cabbage Soup
The soup is ready to be served in under an hour. Adding the dijon mustard and apple cider vinegar will offset the sweetness of the tomatoes and provide a savory flavor to the cabbage.
One more question: Is the soup freezer friendly?
Yes, you can freeze in to portion sizes that works for you and your family.
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Ingredients
- 2 carrots, chopped
- 1 yellow onion
- 1 cup water used sparingly to substitute oil while sauting the vegetables
- 6 cups green cabbage, chopped about half cabbage
- 2 garlic, minced
- 1/4 tsp red pepper flakes optional
- 1 28oz can diced tomatoes
- 6 cup vegetable broth
- 1 bay leaf
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
Instructions
- Heat a large soup pot, once hot, add in the onions, carrots and a small amount of water, then saute for about 5-7 minutes until the carrots soften.
- Next, add in the garlic and red pepper flakes and cook for about 1 minute.
- Add in the chopped cabbage and stir occassionaly for about 10 minutes until it begins to soften. You can add in a pinch of salt and additional water if needed.
- Add in the diced tomatoes, stock and bay leaf, and bring to a simmer and salt and pepper to taste.
- Once the soup is simmering, add in the apple cider vinegar and dijon mustard. Let simmer for about 20 minutes or until the carrots and the cabbage is tender.
- Ready to serve
Would this work as an instant pot recipe? What adjustments/cook time would you suggest? Thank you, and Happy New Year!
I think it would. I would sauté everything in the Instant Pot and then add the lid and set the timer for 15 minutes and a natural release. That should work. Let me know how it turns out. All the best, Shelly
This looks terrific. Would you like to come on my show and make it?
Hi Chef AJ – Yes, I would love too! Let’s connect. My email is Shelly@PlantBasedFoody.com