Instant Pot Vegan Cabbage Detox Soup Recipe

Cabbage: A cruciferous vegetable that is low in calories and high in fiber, perfect for detoxing.

Carrots: Adds a touch of sweetness and is rich in beta-carotene.

Celery: Provides a crunchy texture and is known for its detoxifying properties.

Onion: Adds a savory depth of flavor to the soup.

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

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

Salt: Enhances the overall taste of the soup.

Black pepper: Adds a bit of heat and enhances the flavors of the other ingredients.

Dried thyme: A herb that adds a subtle earthy flavor.

Dried basil: Adds a sweet and slightly peppery flavor.

Dried oregano: Provides a robust and aromatic flavor.

When sautéing the onion, garlic, carrots, and celery in the Instant Pot, make sure to deglaze the pot with a bit of vegetable broth after the vegetables have softened. This will help lift any caramelized bits from the bottom, adding extra flavor to your soup and preventing the burn warning during pressure cooking.

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

• Carrots - Substitute with sweet potatoes: Sweet potatoes add a different but pleasant sweetness and are rich in vitamins and fiber.

• Celery - Substitute with fennel: Fennel has a similar crunch and adds a slightly sweet and aromatic flavor to the soup.

• Onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions and blend well in soups.

• Garlic - Substitute with shallots: Shallots provide a similar aromatic quality with a slightly sweeter and milder taste.

• Vegetable broth - Substitute with miso broth: Miso broth adds a rich umami flavor and is packed with probiotics, enhancing the detox properties.

• Salt - Substitute with tamari: Tamari is a gluten-free soy sauce that adds a savory depth without the need for additional salt.

• Black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle complexity to the soup.

• Dried thyme - Substitute with fresh thyme: Fresh thyme has a more vibrant flavor and can enhance the freshness of the soup.

• Dried basil - Substitute with fresh basil: Fresh basil provides a more intense and aromatic flavor compared to dried basil.

• Dried oregano - Substitute with fresh oregano: Fresh oregano has a more potent and aromatic flavor, enhancing the overall taste of the soup.

• Allow the soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh longer.

• Transfer the soup to airtight containers. Glass containers with tight-fitting lids are ideal for maintaining the flavor and preventing leaks.

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

• For long-term storage, consider freezing the soup. Use 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.

• Label the containers with the date and contents. This helps you keep track of how long the soup has been stored and ensures you use it within a safe timeframe.

• When ready to enjoy the soup, thaw it in the refrigerator overnight if frozen. 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 a microwave-safe container, stirring halfway through the heating process.

• If the soup has thickened after storage, add a splash of vegetable broth or water to reach your desired consistency.

• Adjust the seasoning after reheating, as the flavors may have mellowed during storage. A pinch of salt or a dash of black pepper can revive the taste.

• For a quick and easy method, use the microwave. Place a portion of the Instant Pot Vegan Cabbage Detox Soup in a microwave-safe bowl. Cover it 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. Let it sit for a minute before serving.

• If you prefer the stovetop, pour the desired amount of soup into a saucepan. Heat over medium heat, stirring occasionally, until the soup is hot and steaming. This method helps maintain the texture of the vegetables and the depth of the broth.

• For those who love the Instant Pot, you can reheat the soup using the sauté function. Add the soup back into the Instant Pot and set it to sauté mode. Stir occasionally until the soup is thoroughly heated. This method is great for maintaining the original flavor profile.

• If you have a slow cooker, transfer the soup to the slow cooker and set it on low for 1-2 hours. This method is perfect if you want to reheat a larger batch and keep it warm for an extended period.

• For a more gourmet touch, consider reheating the soup in an oven-safe dish. Preheat your oven to 350°F (175°C). Cover the dish with aluminum foil to prevent drying out and heat for about 20-25 minutes. This method is excellent if you're reheating a larger portion and want to retain the soup's rich flavors.

• Instant Pot: A multi-functional electric pressure cooker used for sautéing vegetables and cooking the soup under high pressure.

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

• Cutting board: Provides a safe and stable surface for chopping vegetables.

• Measuring cups: Used to measure the vegetable broth and chopped vegetables accurately.

• Measuring spoons: Necessary for measuring out the salt, pepper, thyme, basil, and oregano.

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

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

• Ladle: Used for serving the hot soup into bowls.

• Serving bowls: For presenting the soup when it’s ready to be enjoyed.

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 portions for quick meals later.

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

Pre-measure spices: Measure out the thyme, basil, oregano, salt, and pepper before starting.