This simple vegan cabbage soup, takes about 30 minutes to make in an electric pressure cooker, such as the Instant Pot®. It is perfect for a short-term detox diet.
2 people made this
275g coarsely chopped green cabbage
600ml vegetable stock
1 (400g) tin chopped tomatoes
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
2 cloves garlic
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons dried sage
Method Prep:15min › Cook:25min › Ready in:40min
Combine cabbage, vegetable stock, chopped tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice and sage in a 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, after about 10 to 40 minutes. Unlock and remove lid.