Instant Pot Vegan Cabbage Detox Soup Recipe

Cabbage: A leafy green or purple vegetable that is the star of this detox soup, providing bulk and nutrients.

Carrots: Adds sweetness and color to the soup, along with essential vitamins.

Celery: Offers a crunchy texture and a subtle flavor that complements the other vegetables.

Onion: Provides a savory base and depth of flavor to the soup.

Vegetable broth: The liquid base for the soup, enhancing the overall taste and providing a rich, savory flavor.

Garlic: Adds a pungent, aromatic flavor that elevates the soup.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spice and warmth to the soup.

When sautéing the onions, carrots, and celery in the Instant Pot, make sure to stir frequently to prevent them from sticking to the bottom. This will help to evenly distribute the heat and ensure that the vegetables soften uniformly. Adding a splash of vegetable broth instead of oil keeps the dish lighter and enhances the overall flavor.

• chopped cabbage - Substitute with kale: Kale provides a similar texture and is also nutrient-dense, making it a great alternative for a detox soup.

• sliced carrots - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and can add a creamy texture to the soup.

• chopped celery - Substitute with fennel: Fennel has a similar crunch and a slightly sweet, anise-like flavor that complements the soup well.

• diced onion - Substitute with leeks: Leeks have a milder flavor and can add a subtle sweetness to the soup.

• vegetable broth - Substitute with miso broth: Miso broth adds a rich umami flavor and is also packed with probiotics, enhancing the detoxifying properties of the soup.

• minced garlic - Substitute with ginger: Ginger provides a different but complementary flavor profile and has additional detoxifying benefits.

• salt - Substitute with tamari: Tamari adds a salty flavor with a bit of umami, and it is also gluten-free.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can help boost metabolism.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the cooled soup into airtight containers. Use containers that are appropriately sized for the amount of soup you have to minimize air space, which can affect the quality.

• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 4-5 days.

• For long-term storage, consider freezing the soup. Use freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space and ensure even freezing.

• Label the containers or bags with the date and contents. This will help you keep track of how long the soup has been stored and ensure you use it within a safe timeframe.

• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the soup on the stove over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, you can reheat it in the microwave in a microwave-safe container, stirring halfway through to ensure even heating.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to achieve the desired consistency. Adjust the seasoning if necessary, as flavors can sometimes mellow during storage.

• For stovetop reheating, pour the leftover soup into a pot and heat over medium heat. Stir occasionally until the soup is heated through, which should take about 5-7 minutes.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover the bowl with a microwave-safe lid or a plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• For an oven method, preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20 minutes or until the soup is hot.
• If you have an Instant Pot, you can use the sauté function. Pour the leftover soup back into the Instant Pot and set it to sauté mode. Stir occasionally until the soup is heated through, which should take about 5 minutes.
• For a slow cooker, transfer the soup to the slow cooker and set it to low. Heat for about 1-2 hours, stirring occasionally, until the soup is hot.

• Instant Pot: This is the main cooking device used to prepare the soup. It allows for sautéing and pressure cooking in one pot.

• Sauté function: A feature of the Instant Pot used to soften the vegetables before pressure cooking.

• Lid: The cover of the Instant Pot, essential for sealing the pot to build pressure.

• Pressure release valve: This is used to release the pressure quickly once the cooking time is up.

• Measuring cups: Used to measure the vegetable broth and other ingredients accurately.

• Chef's knife: Essential for chopping the cabbage, carrots, celery, and onion.

• Cutting board: A surface for safely chopping all the vegetables.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Wooden spoon: Ideal for stirring the vegetables while sautéing and for mixing the soup before serving.

• Serving bowls: Used to serve the hot soup once it is ready.

• Ladle: Useful for scooping and serving the soup into bowls.

Pre-chop vegetables: Chop the cabbage, carrots, celery, and onion in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic.

Batch cook: Double the recipe and freeze half for a quick meal later.

Instant pot settings: Familiarize yourself with your Instant Pot settings to speed up the process.

Quick release: Always use the quick release method to save time after cooking.