Instant Pot Vegan Cabbage Detox Soup Recipe

Cabbage: A cruciferous vegetable that adds bulk and nutrients to the soup.

Carrots: Adds sweetness and color, rich in beta-carotene.

Celery: Provides a subtle flavor and crunch, also rich in vitamins.

Onion: Adds depth and sweetness when sautéed.

Garlic: Enhances the flavor with its aromatic and pungent qualities.

Vegetable broth: The base of the soup, providing a savory and rich flavor.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and warmth.

Thyme: A dried herb that adds an earthy and slightly minty flavor.

When sautéing the onion and garlic in the Instant Pot, make sure to add just a small splash of vegetable broth to prevent sticking and to enhance the flavors. This technique helps to release the natural sugars in the onion and garlic, creating a deeper, more complex flavor base for your soup.

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

• sliced carrots - Substitute with sweet potatoes: Sweet potatoes add a touch of sweetness and are packed with vitamins, making them a good substitute for carrots.

• chopped celery - Substitute with fennel: Fennel has a similar crunchy texture and a slightly sweet, anise-like flavor that can add depth to the soup.

• chopped onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions, which can complement the other ingredients in the soup.

• minced garlic - Substitute with shallots: Shallots provide a subtle garlic-onion flavor that can enhance the overall taste of the soup.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich umami flavor, making it a great alternative to vegetable broth.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup, enhancing its overall taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to add a subtle heat without overpowering the other ingredients.

• dried thyme - Substitute with dried oregano: Dried oregano offers a slightly different but complementary herbal flavor that can work well in the soup.

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

• Transfer the soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label the containers with the date to keep track of freshness. The soup can be stored in the refrigerator for up to 5 days.

• For longer storage, place the soup in freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• If using freezer bags, lay them flat in the freezer. This saves space and allows the soup to freeze more quickly and evenly.

• When ready to enjoy, thaw the soup in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave in 1-2 minute intervals, stirring in between.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.

• Adjust the seasoning after reheating, as freezing and thawing can sometimes dull the flavors. A pinch of salt or a dash of black pepper can help revive the taste.

• For stovetop reheating, pour the soup into a pot and warm over medium heat, stirring occasionally until heated through.
• If using a microwave, transfer the soup to a microwave-safe bowl, cover with a microwave-safe lid or plate, and heat on high for 2-3 minutes, stirring halfway through.
• To reheat using an Instant Pot, set it to sauté mode, add the soup, and stir occasionally until it reaches the desired temperature.
• For a slow cooker, transfer the soup to the slow cooker and set it on low for 1-2 hours, or until thoroughly heated.
• If you prefer oven reheating, preheat your oven to 350°F (175°C), place the soup in an oven-safe dish, cover with foil, and heat for about 20-30 minutes.

• Instant Pot: An electric pressure cooker that will cook the soup quickly and efficiently.

• Knife: Used for chopping the cabbage, carrots, celery, and onion.

• Cutting board: A surface to safely chop all the vegetables.

• Measuring cups: To measure out the vegetable broth and ensure the correct quantity.

• Measuring spoons: To measure the salt, pepper, and thyme accurately.

• Wooden spoon: For stirring the vegetables and soup in the Instant Pot.

• Garlic press: To mince the garlic cloves easily.

• Ladle: For serving the hot soup into bowls.

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

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing fresh cloves.

Batch cook broth: Make a large batch of vegetable broth and freeze it in portions for quick use.

Instant pot prep: Set up your instant pot with all ingredients ready to go, so you can start cooking immediately.

Quick release method: Use the quick release method to release pressure faster and save time.