Instant Pot Detox And Weightloss Cabbage Soup Food
INSTANT POT DETOX CABBAGE SOUP
Instant Pot Detox Cabbage Soup. A delicious simple instant pot cabbage soup diet recipe that is ideal for cooking in bulk ahead of your 7 day cabbage soup diet plan. Loaded with cabbage and other low calorie vegetables it is vegan, vegetarian and gluten free.
Provided by RecipeThis.com
Categories Soup
Time 9m
Number Of Ingredients 14
Steps:
- Peel and dice all your vegetables and load into the instant pot.
- Stir your vegetables and add in seasonings and then 500ml of water or stock. Stir again.
- Place as much cabbage on top that will fit and then close your instant pot pressure cooker.
- Set the valve to sealing and cook for 4 minutes on manual/pressure cook. Manually release pressure, stir, and then blend until smooth, or partially blend and then stir for a chunky creamy cabbage soup.
- Pour into bowls and serve.
Nutrition Facts : Calories 90 kcal, Carbohydrate 21 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 171 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
INSTANT POT DETOX AND WEIGHTLOSS CABBAGE SOUP
This Detox and weight loss cabbage soup is so simple to make, loaded with veggies, in a tasty broth.
Provided by Adventures of a Nurse
Categories Soup
Time 15m
Number Of Ingredients 9
Steps:
- Place all ingredients in the Instant Pot.
- Place on manual High pressure for 15 minutes.
- Do a quick release. Enjoy!
Nutrition Facts : Calories 36 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 38 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
INSTANT POT® VEGAN CABBAGE DETOX SOUP
This simple vegan cabbage soup is perfect for a detox diet. It's a tasty no-fuss recipe that takes 30 minutes to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Nutrition Facts : Calories 66.8 calories, Carbohydrate 13.4 g, Fat 0.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 348 mg, Sugar 7.2 g
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- When the display reads HOT add the olive oil, onion, celery, and carrots to the pot. Stir every couple minutes until the vegetable soften and the onions begin to become translucent, about 5 minutes. Then stir in the minced garlic and cook for 1 minute.
- Add the cabbage, parsley, beans, tomatoes, vegetable broth, water, chili powder, thyme, sea salt, black pepper and red pepper. Give everything a good stir and place the lid on the pot, make sure the pressure valve is in the sealing position.
- Using the display panel press the CANCEL button. Select the MANUAL/PRESSURE COOK button, HIGH PRESSURE, and use the +/- buttons until the display says 5 minutes.
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- Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil, onion, carrots and celery to the cooker; cook, stirring often, until softened, about 2 minutes. Add garlic, thyme and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage until evenly coated. Press Cancel.
- Add broth, tomatoes, salt and pepper to the cabbage mixture and stir. Cover the cooker and lock the lid in place. Turn steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
- When cooking has finished, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Stir vinegar into the soup and serve.
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