Detox Cabbage Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 5 ml (1 teaspoon)garlic, finely chopped
• 5 ml (1 teaspoon)ginger, finely chopped
• 75 g (½ cup)onion, chopped
• 50 g (½ cup)celery, diced
• 30 g (¼ cup)carrot, chopped
• 105 g (1½ cups)cabbage, chopped
• 40 g (¼ cup)capsicum, diced
• 180 g (1 cup)tomatoes, diced
• 7.5 ml (1½ teaspoons)salt
• 1.44 litres (6 cups)vegetable stock
• 5 ml (1 teaspoon)dried oregano
• 8–10 leavesfresh basil, roughly torn
• 5 ml (1 teaspoon)red chilli flakes
• 5 ml (1 teaspoon)pepper
• to tasteparsley, chopped, for garnish

Instructions

1. 1

   Start the base

   For the stovetop version, heat the oil in a large saucepan. Add the ginger and garlic and fry for 30 seconds, then add the onion and fry for another 30 seconds.

2. 2

   Cook the vegetables

   Add the celery, carrot, cabbage and capsicum. Cook for 3–4 minutes.

3. 3

   Simmer the soup

   Add the tomatoes, salt and stock. Bring to the boil, then simmer over low heat for about 20 minutes.

4. 4

   Season and serve

   Stir in the oregano, basil, chilli flakes and pepper. Serve hot with chopped parsley on top.

5. 5

   Use the Instant Pot

   Select sauté mode and heat the oil. Add the ginger and garlic and fry for 30 seconds, then add the onion and fry for another 30 seconds. Add the celery, carrot, cabbage, capsicum, tomatoes, salt and stock. Lock the lid, set the valve to sealing and cook at high pressure for 2 minutes. Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually.

6. 6

   Finish the soup

   Stir in the oregano, basil, chilli flakes and pepper. Serve hot, garnished with chopped parsley.

7. 7

   Choose the texture

   Serve the soup as it is, or let it cool and blend until smooth before serving.

What is cabbage soup?

Cabbage soup is a broad family of soups built around cabbage simmered with vegetables and stock. This American-style version combines it with tomatoes, celery, carrot and capsicum, then finishes with herbs and chilli.

The method starts by briefly frying the aromatics, which gives the broth a savoury base. The vegetables then simmer together, and you can choose a chunky or blended finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 56 calories, 1g protein, 8g carbs, 3g fat.

The stock and vegetables provide most of the carbohydrates, while the olive oil supplies most of the fat; this recipe contains little protein per serving. Pair a bowl with a protein-rich side, such as beans or yoghurt, to make the meal more filling.

Build the savoury base

Aromatics: Fry the ginger and garlic briefly, then add the onion. Keep them moving and avoid browning them heavily, so their flavour stays gentle.

Vegetables: The celery, carrot, cabbage and capsicum get a short cook before the stock goes in. This gives them a little time in the hot oil without making the process lengthy.

Get the simmer right

Stovetop: Once the soup reaches a boil, lower the heat and simmer for about 20 minutes. A gentle simmer cooks the vegetables through without boiling the liquid away too quickly.

Instant Pot: The recipe uses 2 minutes at high pressure, followed by a 10-minute natural release and a manual release of the remaining pressure. Follow that release sequence before opening the pot.

Choose chunky or smooth

Chunky: Serve it directly from the pan when the vegetables are cooked to your liking. The chopped ingredients give each spoonful a mix of textures.

Blended: Let the soup cool before blending it until smooth, as the recipe directs. Take care when blending warm liquid and follow your blender's instructions.

Finish with herbs and spice

Herbs: Stir in the oregano and torn basil at the end of cooking, so their flavours remain noticeable in the finished broth.

Seasoning: Add the chilli flakes and pepper with the herbs, then taste before serving. The stock and measured salt both contribute seasoning, so adjust only if needed.

Serving ideas

Serve the soup hot, with chopped parsley as a fresh garnish. It can be eaten on its own or paired with bread for a more substantial meal.

For a smoother bowl, blend the soup after it has cooled; for a more varied texture, leave it chunky as written.

Recipe notes & tips

• Chop the vegetables to similar sizes so they cook at a similar pace.
• Keep the heat moderate while frying the garlic and ginger to prevent them catching.
• Use a gentle simmer on the stovetop once the stock comes to the boil.
• Add the herbs and chilli flakes at the end, as directed, for a fresh finish.
• Let the soup cool before blending it smooth.
• Taste before serving, as the stock's saltiness can vary.

Variations

• Adjust the heat: Use fewer chilli flakes for a milder soup.
• Change the texture: Blend the cooled soup until smooth instead of serving it chunky.
• Use fresh oregano: Substitute fresh oregano for dried, adding it at the end with the basil.
• Add beans: Stir cooked beans into the finished soup for a heartier bowl.
• Serve with bread: Add bread on the side for a more substantial meal.

Common mistakes to avoid

• Burning the aromatics: Fry the garlic and ginger briefly over moderate heat, stirring as they cook.
• Boiling too vigorously: Lower the heat after the stock boils and keep the soup at a gentle simmer.
• Overcooking in the Instant Pot: Set high pressure for 2 minutes, then allow a 10-minute natural release.
• Opening too soon: Release the remaining pressure manually only after the 10-minute natural release.
• Blending while too hot: Let the soup cool before blending and follow your blender's safety instructions.

How to store

Cool the soup and refrigerate it in a covered container, using it within 3–4 days. Reheat gently in a saucepan or microwave until piping hot; blend only after cooling if you want a smooth version.

Frequently asked questions