This Cabbage Vegetable Soup is packed with green cabbage, carrots, celery, onion, garlic, tomatoes, and broth, then finished with lemon and parsley. You can make it quickly in the Instant Pot or simmer it on the stovetop for an easy, veggie-forward meal.

a bowl of detox cabbage soup.

As a nutritionist, many of my readers and clients tell me they feel best when meals are simple and veggie-heavy, especially after a stretch of heavier foods.

This recipe is perfect for times when you’re feeling bloated or you just want to clean out your system to feel lighter and more energetic. It’s a low calorie recipe with diuretic properties and lots of health benefits good for the immune system and digestive system.

I think you’ll like this particular soup recipe because it’s light but still satisfying, and it uses basic ingredients you can find anywhere. I’ve made it repeatedly and fine-tuned the timing and seasoning so it turns out flavorful in both the Instant Pot and on the stovetop. 

Recipe Benefits

  • It’s healthy and nourishing. Cabbage is packed full of fiber, vitamins, and micronutrients for a healthy body and gut. This recipe is also low cost (see all my tips for how to eat healthy on a budget)!
  • Cabbage vegetable soup is a delicious way to eat your vegetables. Not to mention, you’ll be getting tons of fiber and antioxidants.
  • It’s easy to make – prep the veggies ahead of time to make it even easier. Make it on the stovetop or in the electric pressure cooker. I’ve included instructions for both methods.

Key Ingredients

ingredients for cabbage vegetable soup.
  • Green cabbage – Look for cabbage that is heavy for its size with no signs of bruising. You can also use purple cabbage, Napa cabbage, or red cabbage in this recipe.
  • Onion & garlic – Onion and garlic go a long way in terms of flavor, and they’re affordable. You can use white onion or red onion.
  • Carrots & celery – Carrots and celery are such a comforting combo but you can add any veggies you like.
  • Canned chopped tomatoes – Canned tomatoes are pre-diced plus we want to use the sweet, acidic juice for the base of this soup.
  • Broth – Use vegetable broth to make this a vegetarian soup or vegan soup or use chicken broth to add protein for non-vegan diets.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

ingredients for cabbage veggie soup in instant pot.

Step One: Add all of your ingredients to the Instant Pot or to a large stockpot.

cooked cabbage soup inside instant pot.

Step Two: Lock on the lid and set the pressure cooker to high pressure (see the recipe card below for the exact instructions). Or, bring your ingredients to a simmer on the stovetop.

Step Three: Once the soup is done cooking, stir in the fresh lemon juice.

Step Four: Top with chopped fresh parsley and serve hot.

I hope you love this recipe as much as I do! It’s easy to make and is so full of nutrition and fiber.

This soup is part of my recipe round-up of favorite clean eating recipes for weight loss.

Recipe Substitutes

  • Feel free to get creative with the vegetable you use. Green beans, potatoes, corn, or bell peppers all work great. Just be sure to cut the potatoes into small bite sized chunks so they cook all the way through.
  • You can also add sea salt and black pepper to taste. Try red pepper flakes to add some heat.
  • Feel free to add other types of fresh herbs such as dill or cilantro. You may also wish to serve the soup with a dash of apple cider vinegar for flavor.
  • Make it heartier by adding a can of white beans or cooked shredded chicken at the end.

Recipe FAQs

How do I reheat cabbage soup?

You can reheat the soup in a pot on the stovetop or in the microwave. If you decide to freeze the soup, pull the soup out one day ahead and place it in the fridge. This will make it easier to reheat since it won’t be frozen solid.

What is a “detox” soup?

The body has a natural detoxification system which includes the digestive tract. By eating more vegetables and fiber, you can support this natural “detox” process. Added micronutrients such as vitamin C which comes from the fresh lemon juice in this soup (and the other ingredients) can help with cellular detoxification which may even help prevent disease.

In short, there is nothing magical about a recipe that is labeled “detoxifying.” But, eating more healthy foods including fruits and vegetables can help support this natural process.

Can I make this detox cabbage soup recipe in a slow cooker?

Yes! Combine all the ingredients except the parsley and lemon juice. Cook on high for 4-6 hours or low for 6-8 hours.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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cabbage soup.

Detox Cabbage Vegetable Soup Recipe

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5 from 1 review

Print Recipe

Whether you want to increase your vegetable intake or reset your system, try this delicious Cabbage Vegetable Detox Soup. Make it easily in the Instant Pot or Stovetop. This soup is high in fiber and flavor, but low in calories and fat.

  • Total Time: 35 minutes
  • Yield: 3 1x

Ingredients

Units Scale
  • 1 green cabbage, roughly chopped
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 14.5–ounce can chopped tomatoes, with the juices
  • 3 cups reduced sodium chicken broth (use vegetable broth for vegan and vegetarian diets)
  • 1 lemon, juiced
  • 2 tablespoons chopped flat-leaf parsley, for topping

Instructions

  1. In the base of a large stockpot or Instant Pot, combine the cabbage, onion, garlic, carrots, celery, chopped tomatoes, and broth. 
  2. Lock on the lid and set the time to 4 minutes at high pressure.
  3. When the cooking time is complete, let the pressure come down naturally for 5 minutes. Then, use the quick release to get rid of any remaining pressure.
  4. Or, if you are using the stovetop, bring the ingredients to a boil. Reduce the heat to low and simmer the soup for 15-20 minutes.
  5. Remove the lid and stir in the lemon juice.
  6. Serve hot, with a topping of chopped parsley.

Notes

  1. STOVETOP DIRECTIONS: In a large stockpot over high heat, combine the cabbage, onion, garlic, carrots, celery, chopped tomatoes, and broth. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for 15-20 minutes, or until the vegetables are tender. Stir in the lemon juice and parsley and serve hot.
  2. You can easily double this recipe to make more servings.
  3. Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 2 months.
  4. The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 5 minutes of natural pressure release.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Main dish
  • Method: Stovetop or Instant Pot
  • Cuisine: Healthy
  • Diet: Low Fat

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 192
  • Sugar: 19.2 g
  • Sodium: 380.5 mg
  • Fat: 2.4 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 38 g
  • Fiber: 13.7 g
  • Protein: 11.4 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.