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Spicy Cabbage Detox Soup

6 standard portions

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Dietary & allergen details

Based on listed recipe ingredients. No certification is implied.

  • Celery: not fully checked
  • Gluten-containing cereals: not fully checked
  • Wheat: not fully checked
  • Crustaceans: not fully checked
  • Eggs: not fully checked
  • Fish: not fully checked
  • Lupin: not fully checked
  • Milk: not fully checked
  • Molluscs: not fully checked
  • Mustard: not fully checked
  • Tree nuts: not fully checked
  • Peanuts: not fully checked
  • Sesame: not fully checked
  • Soya: not fully checked
  • Sulphites: not fully checked

Check the actual product labels and preparation. Substitutions can change this information.

Ingredients

  • ½ head of a very large cabbage (chopped (or use one medium cabbage))
  • 2 tbsp olive oil
  • 1 large onion (chopped)
  • 4 garlic cloves (minced)
  • 2 bell peppers (chopped)
  • 2 celery stalks (sliced)
  • 2-3 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 ( minced or use 3 tsp of dried)
  • 2 tsp black pepper
  • 6 cups vegetable broth ((1.4 litres))
  • 2 bay leaves
  • cajun seasoning to taste ((I used 3tbsp heaped))
  • pink salt to taste if needed

Method

  1. On medium heat, add the olive oil to a large pot.
  2. Proceed to saute the onion, garlic and ginger until soft and translucent.
  3. Add the bell peppers and celery and cook for 2-3 minutes.
  4. Sprinkle in the seasoning - parsley, black pepper and parsley.
  5. 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).
  6. Add the cabbage, bay leaves and pour in the vegetable broth.
  7. 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).
  8. During that time, add some cajun seasoning (to your preference and pink salt if needed)
  9. Remove the bay leaves if possible.
  10. Turn on the instant pot and select “saute”
  11. When the inner pot is hot add the olive oil and butter then proceed to saute the onion, ginger and garlic until translucent.
  12. Add the carrot, bell peppers and celery and continue to cook for 1-2 minutes
  13. Add the seasoning black pepper some of the cajun seasoning, parsley and thyme.
  14. Finally add the cabbage, bay leaves and vegetable broth.
  15. "Cancel" the “saute” setting
  16. Place the lid on the pressure cooker and set the steam release knob to the “sealing” position
  17. Press the “pressure cook” button and adjust the +/- to 10 minutes (it will take several minutes to reach maximum pressure)
  18. 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
  19. Add more cajun seasoning to taste and pink salt if needed
  20. Remove the bay leaves prior to serving
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