Cabbage Soup Diet Recipe

Introduction

This vibrant cabbage soup is a flavorful, nutrient-packed dish perfect for a light meal or a detox day. Loaded with fresh vegetables and warming spices, it’s easy to prepare using stovetop, Instant Pot, or slow cooker methods.

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, chopped (or white onion)
• 2 bell peppers, chopped (any color)
• 4 celery stalks, chopped
• 6 garlic cloves, minced
• 2 large tomatoes, chopped
• 1 cup broccoli slaw (optional)
• 1 green cabbage head, chopped (or purple cabbage, or a mix of both)
• 9 cups low-sodium vegetable broth (or chicken broth for a non-vegan version)
• 1 tbsp tomato paste
• 1 tsp ground black pepper
• 1 tbsp ground turmeric
• 2 cups baby spinach
• 1 lemon, juiced
• Salt, to taste

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, bell peppers, and celery, cooking for about 5 minutes until softened. Stir occasionally.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in tomatoes, broccoli slaw (if using), cabbage, broth, tomato paste, black pepper, and turmeric. Increase heat to medium-high and bring to a boil.
4. Step 4: Reduce heat to medium-low, cover, and simmer for 30 minutes until vegetables are tender.
5. Step 5: Remove the lid, stir in baby spinach and lemon juice, then season with salt to taste.

Tips & Variations

• For a richer flavor, use chicken broth instead of vegetable broth.
• Add a pinch of crushed red pepper flakes for a bit of heat.
• Try using a mix of green and purple cabbage to add color and variety.
• If you prefer a creamier soup, blend a portion of the soup before adding spinach and lemon juice.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker or Instant Pot?

Yes, this soup works well in both. For the Instant Pot, sauté the vegetables using the sauté function, then add the rest of the ingredients and cook on high pressure for 15 minutes with a natural release. In a slow cooker, sauté vegetables first, then combine all ingredients except spinach and lemon juice, and cook 2-4 hours on high or 8-10 hours on low.

Is this soup suitable for vegans?

Absolutely! Use vegetable broth to keep it vegan, and ensure no animal-based products are added.

Cabbage Soup Diet Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

A healthy and flavorful cabbage soup diet recipe that supports detox and weight loss. This versatile soup features a nutritious blend of cabbage, vegetables, spices, and broth, and can be prepared using stovetop, Instant Pot, or slow cooker methods. It’s rich in fiber, vitamins, and antioxidants, making it an excellent low-calorie meal option.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 30 minutes (stovetop), 35 minutes (Instant Pot including pressure release), 2-4 hours high or 8-10 hours low (slow cooker)
• Total Time: 45 minutes (stovetop), 50 minutes (Instant Pot), 2-10 hours (slow cooker)
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables and Aromatics

• 2 tbsp olive oil
• 1 yellow onion, chopped (or white onion)
• 2 bell peppers, chopped (any color)
• 4 celery stalks, chopped
• 6 garlic cloves, minced
• 2 large tomatoes, chopped
• 1 cup broccoli slaw (optional)
• 1 green cabbage head, chopped (or purple cabbage, or a mix of green and purple cabbage)
• 2 cups baby spinach
• 1 lemon, juiced

Liquids and Seasonings

• 9 cups low-sodium vegetable broth (or chicken broth for a non-vegan version)
• 1 tbsp tomato paste
• 1 tsp ground black pepper
• 1 tbsp ground turmeric
• Salt, to taste

Instructions

1. Prepare the base vegetables: Heat a large nonstick pot or Dutch oven over medium heat. Add olive oil, then sauté the chopped onion, bell peppers, and celery for about 5 minutes until softened. Stir occasionally to prevent burning. Add minced garlic and cook for 1 minute until fragrant.
2. Add remaining ingredients except spinach, lemon, and salt: Stir in chopped tomatoes, broccoli slaw, chopped cabbage, broth, tomato paste, ground black pepper, and turmeric. Increase heat to medium-high and bring the mixture to a boil.
3. Simmer the soup: Once boiling, reduce heat to medium-low, cover the pot, and let it simmer for 30 minutes or until the vegetables are tender. Remove the lid, then stir in baby spinach and lemon juice.
4. Season to taste: Gradually add salt, adjusting carefully to your preference without over-salting. Serve hot.
5. Alternate Instant Pot method: Using the sauté function, heat oil and cook onion, bell pepper, and celery for 5 minutes until soft. Add garlic and sauté for 1 minute. Add tomatoes, broccoli slaw, cabbage, broth, tomato paste, black pepper, and turmeric. Stir, seal the lid, and set Instant Pot to high pressure or soup function for 15 minutes. Allow natural pressure release for about 20 minutes. Open lid, stir in spinach and lemon juice, and season with salt cautiously.
6. Alternate Slow Cooker method: Heat oil in a large skillet over medium heat, sauté onion, bell pepper, and celery for 5 minutes until softened. Add garlic and cook for 1 minute, then transfer mixture to slow cooker. Add tomatoes, broccoli slaw, cabbage, broth, tomato paste, black pepper, and turmeric. Cover and cook on high for 2-4 hours or low for 8-10 hours. Before serving, stir in spinach and lemon juice, then season with salt carefully.

Notes

• Use low-sodium broth to control salt content and keep it heart-healthy.
• Broccoli slaw is optional but adds extra texture and nutrients.
• Adjust spices like turmeric and black pepper based on taste preferences.
• Adding lemon juice at the end brightens the flavor and enhances the soup’s freshness.
• This recipe is versatile: choose stovetop, Instant Pot, or slow cooker method depending on convenience.
• For a non-vegan version, use chicken broth instead of vegetable broth.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: cabbage soup diet, detox soup, low calorie soup, healthy soup recipe, weight loss soup, vegetable soup