Detox vegan cabbage soup

It is easy to get a little unhealthy sometimes especially during the holidays, after having some cocktails and late night bites or traveling and being flexible with our diets. When I am in need of a detox, this is usually my go-to soup at home and it is very simple to make.

For this recipe I use an Instant-pot which is a combination of a pressure cooker and slow cooker. This device has made a drastic difference in my life when it comes to cooking since some meals that used to take me a long time to cook now take me a few minutes. If you do not have an instant pot, try this recipe with a regular pot on the stove and cook for 20 minutes (or until vegetables are tender).

Feel free to add additional spices or even some hot sauce for a kick. I tried to keep this recipe simple to develop a good foundation which you can fine-tune to your tasting. Hope you enjoy this nurturing and filling cabbage soup.

Recipe makes about 5 servings.


1 red pepper, diced

1 medium yellow onion, diced

4 carrots, shaved and diced

3 garlic cloves, diced

2 1/2 cups green cabbage, chopped into medium pieces

3 celery sticks, diced ( I did not use for this recipe because I did not have it at home)

1 cup water

1 carton vegetable broth

1 bunch fresh cilantro, chopped

1 lime, juiced

1 small 6 oz can tomato paste (or a medium 14.5 can of diced tomatoes if you don’t want a tomato-forward broth)

1 tbsp. olive oil

1/2 tsp. Red pepper flakes (optional)

1 tsp. Oregano

Salt and pepper to taste


Turn on Instant pot to the “saute” setting on medium (or use regular pot and turn stove top to medium heat), add olive oil, heat up a minute. Then, add garlic, onions, and red peppers, mix until softened. Add the remainder of the diced vegetables ( cabbage, carrots, celery, and continue cook on medium heat for about 5 minutes.

Add the tomato paste (or diced tomatoes) and mix. Then, add the full carton of vegetable broth, a pinch of salt, a few dashes of pepper and the oregano. If you are using an Instant pot, set to the “pressure” setting on high and set the cooking time to 8 minutes. Feel free to add additional spices to taste.

If you are using a pot on the stove top, cover the pot and cook on medium heat for about 20 minutes, stirring occasionally, until cabbage and vegetables are soft enough but still a little tender. Cook for a few more minutes more if necessary.

Finally, after 8 minutes in the instant pot, release the pressure valve, remove lid once complete and turn off instant pot. For stove top version, check veggies are done cooking and turn off burner. Now add a little more salt, pepper and oregano to taste. Add the cup of water, pepper flakes, lemon juice, cilantro and mix. That is all, I hope you enjoy. Feel free to message me if you have any questions about the instant pot.


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