You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
This cabbage soup was really tasty and probably the healthiest thing you’ll ever see me make on this channel – it’s jam packed with veggies and flavor. I’ve also seen similar recipes refer to this as “detox soup.” I made mine in the Instant Pot, but it can also be done on the stovetop. Since making this for the first time in this video, I’ve now made it several more times and it has become a favorite of mine.
I made this while on a Daniel fast, more on that here: https://youtu.be/an5oBt4WAlw
Cabbage Soup Recipe:
Makes 4 Bowls of Soup
All Measurements Approximate, season to taste and use what you have on hand to make it your own!
½ head of cabbage (chopped)
½ big onion (chopped)
3 stalks celery (chopped)
1 ½ cups carrots (chopped)
1 can chopped tomatoes
1 cup spinach
2 cups vegetable stock
1 TBSP olive oil
2 cloves garlic (or 2 tsp minced)
1 TBSP ginger (1 tsp if using ground)
¼ tsp ground black pepper
1 tsp salt
¼ tsp cayenne pepper
½ tsp tumeric
1. Set Instant Pot to Sauté, add olive oil, once warm add chopped onion, carrots, celery, garlic, ginger, salt, and pepper. Sauté until slightly translucent, about 5 minutes. This can also be done on the stovetop in a soup pot.
2. Once lightly cooked, add the chopped cabbage, cayenne pepper, and tumeric; stir until all ingredients are incorporated and the cabbage has cooked down enough to have room in the pot for the rest of the ingredients.
3. Add chopped tomatoes, spinach, and vegetable stock.
4. For Instant Pot, cancel the Sauté function, cover and seal, manually set to high pressure for 15 minutes, and allow a natural pressure release. For the stovetop, cover and allow to simmer on low for 30 minutes to allow flavors to develop.
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