Is cabbage healthy for you?

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!

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 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.

Cabbage Vegetable Detox Soup (Instant Pot or Stovetop)

Name: Cabbage Detox Soup (Instant Pot or Stovetop)
Prep time: 15 min
Cook time: 5 min
Total time: 35 min
Yield: 3
Cuisine: Healthy
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

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

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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.

Author: Carrie Forrest, MPH in Nutrition
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