Cabbage Fat Burning Soup

Ingredients

• 5 ribscelery, chopped
• 3 largecarrots, peeled and chopped
• 1onion, finely diced
• 1green pepper, cored and diced
• ½ a headcabbage, cored and chopped
• 1 pack (340 g); or 1 small headfrozen cauliflower; or fresh cauliflower cut into florets
• 710 mlvegetable broth
• 240 mlwater
• 2 cans (227 g each)tomato sauce
• 1 pack (28 g)onion soup mix
• 15 mlWorcestershire sauce
• To tasteblack pepper

Instructions

1. 1

   Load the Instant Pot

   For the Instant Pot method, add the celery, carrots, onion, green pepper, cabbage, cauliflower, water, broth, tomato sauce, onion soup mix and Worcestershire sauce to the pot.

2. 2

   Pressure cook

   Secure the lid and check that the valve is set to sealing. Select the soup setting for 6 minutes. When the cooking time ends, leave the pot to sit for 5 minutes, then move the valve to venting and remove the lid.

3. 3

   Season and serve

   Stir the soup and add freshly cracked black pepper to taste. Ladle it into bowls and serve.

4. 4

   Fill the slow cooker

   For the slow-cooker method, add the celery, carrots, onion, green pepper, cabbage, cauliflower, water, broth, tomato sauce, onion soup mix and Worcestershire sauce to the cooker.

5. 5

   Cook the soup

   Cover and cook on low for 6 hours or on high for 3 hours.

6. 6

   Season and serve

   Stir the soup and add freshly cracked black pepper to taste. Ladle it into bowls and serve.

What is cabbage soup?

Cabbage soup is a broad family of vegetable soups found in many food traditions, rather than one dish with a single fixed origin. This version brings together cabbage, carrots, cauliflower and tomato in a simple vegetable-broth base.

The onion soup mix and Worcestershire sauce add savoury depth, while the Instant Pot and slow-cooker options make it easy to choose a cooking method that suits your day.

Nutrition and macros by portion

The nutrition label shows one serving as written: 87 calories, 4g protein, 19g carbs, 1g fat.

The supplied nutrition per serving is 87 kcal, with 18.6 g carbohydrate, 4 g protein and 0.7 g fat. Most of the carbohydrates come from the vegetables and tomato sauce; the broth, onion soup mix and Worcestershire sauce contribute savoury flavour, while the soup is low in fat. For a more balanced plate, serve it with a protein-rich side such as beans or yoghurt, or add a wholegrain accompaniment.

The vegetables in the pot

Cabbage and cauliflower: Chopping them into similar, spoon-friendly pieces helps them cook evenly and makes the soup easy to serve.

Carrots and celery: These add sweetness and a gentle savoury base. Chop the carrots small enough to soften within the stated cooking time.

A savoury tomato broth

Tomato sauce: It gives the broth a rounded tomato flavour and helps coat the vegetables.

Seasoning mix: Onion soup mix and Worcestershire sauce contribute salt and savoury flavour, so taste the soup before adding any extra seasoning.

Using the Instant Pot

Sealing: Check that the valve is set to sealing before starting the 6-minute soup setting. The recipe then calls for a 5-minute rest before venting.

Venting: Move the valve to venting after the rest and wait for the pressure to release before removing the lid.

Using the slow cooker

Low setting: Cook covered for 6 hours for the longer, hands-off option.

High setting: Cook covered for 3 hours when you need the soup sooner. The vegetables should be tender enough to eat comfortably when cooking is complete.

Check texture and seasoning

Vegetable doneness: Look for tender cabbage, carrots and cauliflower, while keeping enough shape that the soup is not completely mushy.

Final seasoning: Stir before serving and add freshly cracked black pepper to taste. The soup mix and broth already season the liquid.

Serving the soup

Serve it hot in bowls as a light meal or as a starter. Bread, a sandwich or a more substantial side can make it a fuller meal.

Recipe notes & tips

• Chop the vegetables into evenly sized pieces so they cook at a similar rate.
• Use either frozen cauliflower or a small fresh head, as specified in the ingredient list.
• Measure the broth and water before adding them so the soup has the intended liquid balance.
• Taste before adding extra salt because the onion soup mix and broth may already be well seasoned.
• Add the black pepper at the end so you can adjust its flavour to your liking.

Variations

• Add herbs: Stir in dried herbs to complement the tomato and vegetable broth.
• Use fresh cauliflower: Cut a small head into florets in place of the frozen pack.
• Make it heartier: Serve the soup with cooked beans or another filling accompaniment.
• Adjust the pepper: Add extra freshly cracked black pepper for a more pronounced seasoning.
• Change the vegetables: Replace some of the cabbage or cauliflower with another vegetable that suits the cooking time.

Common mistakes to avoid

• Uneven chopping: Large pieces may take longer to soften; cut the vegetables into similar-sized pieces.
• Wrong valve setting: The Instant Pot will not pressure cook as intended if the valve is not set to sealing.
• Opening too early: Let the Instant Pot sit for the specified 5 minutes before moving the valve to venting.
• Over-seasoning: Onion soup mix and broth bring seasoning already; taste before adding more.
• Skipping the stir: Stir before serving so the vegetables and broth are distributed through each bowl.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat in a saucepan over a moderate heat, stirring until piping hot, or warm individual portions in the microwave.

Frequently asked questions