Give your body a total factory reset with this delicious cabbage detox soup. Made with bell peppers, carrots, celery and cajun seasoning to give it that hint of spiciness. Instant pot and stovetop friendly.
½head of a very large cabbagechopped (or use one medium cabbage)
2tablespoonolive oil
1large onionchopped
4garlic clovesminced
2bell peppers chopped
2celery stalkssliced
2-3large carrotschopped/halved
6stems of thymeleaves removed or use 2 teaspoon of dried
14ozcan of chopped tomatoes in juice400g
2teaspoonparsleydried
½tablespoonginger(10g) minced or use 3 teaspoon of dried
2teaspoonblack pepper(8g)
6cupsvegetable broth(1.4 litres)
2bay leaves
creole seasoning to taste(I used 3tbsp heaped)
pink salt to taste if needed
Instructions
On medium heat, add the olive oil to a large pot.
Proceed to saute the onion, garlic and ginger until soft and translucent.
Add the bell peppers and celery and cook for 2-3 minutes.
Sprinkle in the seasoning - parsley, black pepper and parsley.
Stir in the chopped tomatoes and add a small amount of the cajun seasoning (do this in stages so you get the right level of heat/spiciness).
Add the cabbage, bay leaves and pour in the vegetable broth.
Bring the pot to a rolling boil and reduce to medium/low heat and simmer for 30-40 minutes (add more vegetable stock if needed).
During that time, add some cajun seasoning (to your preference and pink salt if needed)
Remove the bay leaves if possible.
Instant Pot Version
Turn on the instant pot and select “saute”
When the inner pot is hot add the olive oil and butter then proceed to saute the onion, ginger and garlic until translucent.
Add the carrot, bell peppers and celery and continue to cook for 1-2 minutes
Add the seasoning black pepper some of the cajun seasoning, parsley and thyme.
Finally add the cabbage, bay leaves and vegetable broth.
"Cancel" the “saute” setting
Place the lid on the pressure cooker and set the steam release knob to the “sealing” position
Press the “pressure cook” button and adjust the +/- to 10 minutes (it will take several minutes to reach maximum pressure)
Once cooked leave the lid on and allow the pressure to release for 10 minutes before turning the knob to “venting” to rid any excess build up of pressure
Add more cajun seasoning to taste and pink salt if needed