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+ servings
single bowl of soup

Spicy Cabbage Detox Soup

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.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 64kcal
Author Charla


  • ½ head of a large cabbage chopped
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 2 bell peppers chopped
  • 2 celery stalks sliced
  • 2 large carrots chopped/halved
  • 6 stems of thyme leaves removed or use 2 tsp of dried
  • 14 oz can of chopped tomatoes in juice 400g
  • 2 tsp parsley dried
  • ½ tbsp ginger (10g) minced or use 3 tsp of dried
  • 2 tsp black pepper (8g)
  • 6 cups vegetable broth (1.4 litres)
  • 2 bay leaves
  • creole seasoning to taste (I used 3tbsp)
  • pink salt to taste if needed


  • On medium heat, add the olive oil.
  • 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 minutes.
  • 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
  • Remove the bay leaves prior to serving


  • This is the recipe that you will need for my Homemade Cajun Seasoning.
  • Feel free to add additional vegetables if you wish.
  • You can use Homemade Vegetable Broth or using store brought make sure if it low sodium and gluten free.
  • If you can't get chopped tomato in its juice use a combination of passata with fresh chopped tomatoes.
  • Remember the amount of cajun seasoning you use will be subjective.
  • You will need a saucepan or stockpot that holds at least 2 quarts/1.8 litres.
  • Chop the cabbage to your preference. I like to cut mine into long stripes, but do what works best for you.


Calories: 64kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 972mg | Potassium: 321mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5214IU | Vitamin C: 82mg | Calcium: 51mg | Iron: 1mg