Cabbage Vegetable Detox Soup
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.
This Cabbage Detox Soup makes a delicious, nourishing lunch or dinner with little effort. It’s 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 made with only a few simple ingredients and comes together in a snap. Cabbage, onion, carrot, celery, and tomatoes are simmered together until tender. It’s a low calorie recipe with diuretic properties and lots of health benefits good for the immune system and digestive system.
You can make this detox cabbage soup in the Instant Pot or on the stovetop. The process is very similar for each method. All the ingredients except the lemon and parsley go into the pot and cook together until flavorful and tender. Dinner just got easy!
Why You Need This Recipe
- It’s healthy and nourishing. Cabbage is packed full of fiber, vitamins, and micronutrients for a healthy body and gut. This recipe is also very budget-friendly (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. Some people refer to this healthy cabbage soup as a “weight loss cabbage soup” because it’s such a great way to help balance your calories without feeling deprived.
- 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
Green cabbage – Look for cabbage that is heavy for its size with no signs of bruising. You can eat the core, but it has a tough texture so I prefer to discard it. You can also use purple cabbage, napa cabbage, or red cabbage in this recipe.
Cabbage is a great cruciferous vegetable that is low carb and healthy.
Onion & garlic – Aromatics add dimension and depth of flavor to this soup! Onion and garlic go a long way in terms of flavor, and they’re affordable.
Carrots & celery – Carrots and celery are such a comforting combo but you can add any veggies you like. 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.
Chopped tomatoes – No need to use fresh tomatoes! Canned tomatoes are pre-diced plus we want to use the sweet, acidic juice for the base of this soup.
Broth – Broth adds a ton of flavor in just one ingredient. I like to stock up on it when it goes on sale. This way if I’m ever in the mood to make soup, I already have the most important ingredient. Use vegetable broth to make this recipe vegan or use chicken broth to add protein for non-vegan diets.
Lemon – A squeeze of lemon finishes the soup for a bright and flavorful punch. It also has vitamin C to increase the overall nutrition of this detoxifying soup.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
In the base of a stock pot, dutch oven, large soup pot, or an Instant Pot, combine all the ingredients except for the lemon juice and parsley.
Step Two
Lock on the lid and set the time to 4 minutes at high pressure.
Once 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.
Or, if you are using a stockpot, then bring the ingredients to a boil over medium heat. Lower the heat and simmer for 15-20 minutes, or until the veggies are fork-tender.
Step Three
Remove the lid and stir in the lemon juice.
Step Four
Enjoy topped with chopped parsley!
You can also add sea salt and black pepper to taste. 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.
Recipe Tips & Substitutions
- 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.
- You can easily double this recipe to make more servings.
- 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.
- If you want to bulk up the soup and make it more filling, you can stir in precooked pasta or white beans at the end. Or, add cooked protein like chopped chicken to the soup before serving.
Recipe FAQs
Yes, cabbage is low in calories but high in nutrients. It’s packed with Vitamins K and C which are necessary for healthy bones, growth, and development. It’s also full of insoluble fiber which is essential for gut health. You can feel good about eating this veggie-filled 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.
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.
Yes! Combine all the ingredients except the parsley and lemon juice. Cook on high for 4-6 hours or low for 6-8 hours.
More Healthy Soup Recipes You Might Like
- Lentil Turkey Soup
- Chicken Noodle Soup – Panera Copycat
- Vegan Potato Leek Soup (Instant Pot or Stovetop)
- Instant Pot Leftover Turkey Soup with Vegetables
- Instant Pot Chicken Rice Soup with Lemon
Don’t Miss These Detox Recipes
Cabbage Detox Soup (Instant Pot or Stovetop)
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
- 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
- In the base of a large stockpot or Instant Pot, combine the cabbage, onion, garlic, carrots, celery, chopped tomatoes, and broth.
- Lock on the lid and set the time to 4 minutes at high pressure. 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. 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.
- Remove the lid and stir in the lemon juice.
- Serve hot, with a topping of chopped parsley.
Notes
- 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.
- You can easily double this recipe to make more servings.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Healthy
- Diet: Low Fat
Nutrition
- Serving Size:
- 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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May I ask where the protein is coming from? It’s almost ¼ of the naily value, and I don’t see any high protein ingredients.
I’m not overly fond of meat and if I can get my protein from vegetables I would be surprised and happy,
The protein is coming from chicken broth; it will be reduced if you use veggie broth.
I make my cabbage soup with Knudsen farms veggie juice instead of broth and add Brussels sprouts leek , whatever I have in the frig as far as veggies go. Delic.
Carol, I was wondering about V-8 juice. Replaced that for the “cut up tomatoes”. How much V-8 juice did you use. I might have missed it. Friends Susan
Omg! Make this soup! It’s wonderful. I’m not a fan of cabbage but this soup had so much flavor I finished two bowls. What I have found is it will fill you up and keep you full for awhile! Yum!
This soup is surprisingly flavorful and filling!