Instant Pot Vegan Cabbage Detox Soup

Ingredients and Weight:

• 1 head of green cabbage (about 2 pounds), cored and coarsely chopped
• 1 large white or yellow onion, chopped
• 2 carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Preparation Time:

10 minutes

Cooking Time:

15 minutes (on high pressure)

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Heat olive oil in the Instant Pot using the "Sauté" function.
2. Add onion and cook until softened, about 2 minutes.
3. Add carrots, celery, and garlic and cook for an additional 2 minutes.
4. Add cabbage, vegetable broth, water, thyme, and oregano.
5. Season with salt and pepper to taste.
6. Secure the lid and cook on high pressure for 15 minutes.
7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
8. Taste and adjust seasonings if needed.

Nutritional Information:

• Calories: 120 per serving
• Fat: 4 grams
• Carbohydrates: 20 grams
• Protein: 5 grams
• Fiber: 5 grams

Dish Characteristics:

• Light and refreshing
• Detoxifying and cleansing
• Rich in vitamins, minerals, and antioxidants
• Easy to digest
• Suitable for those following a vegan or vegetarian diet

User Comments:

• "This soup is so flavorful and satisfying, and it's incredibly easy to make in the Instant Pot."
• "I love using cabbage in my detox soups because it's so versatile and packed with nutrients."
• "This soup is perfect for a quick and healthy lunch or dinner."

Special Precautions and Tips:

• If you don't have an Instant Pot, you can also make this soup in a slow cooker. Set the cooker to low heat and cook for 6-8 hours.
• Add other vegetables to your soup, such as zucchini, bell peppers, ormushrooms.
• Serve the soup with a dollop of vegan sour cream or yogurt for added flavor.