Cabbage Soup Diet Recipe
This cabbage soup diet recipe combines tender cabbage, tomatoes, bell peppers, celery, and spinach in a savory vegetable broth with garlic, turmeric, and lemon. Make it on the stovetop, in an Instant Pot, or in a slow cooker, and serve it as part of a regular meal or alongside the traditional seven-day cabbage soup diet plan.
Servings 16 cups
Calories56.8 kcal
Cost $ 0.40 per cup
Equipment
- slow cooker
- instant pot
- pot
- cutting board
- knife
- wood spoon
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion or white onion chopped
- 2 bell peppers – any color; chopped
- 4 celery stalks – chopped
- 6 garlic cloves – minced
- 2 large tomatoes – chopped
- 1 cup broccoli slaw – optional
- 1 head green cabbage, or purple cabbage, or a mix of green and purple cabbage chopped
- 9 cups low-sodium vegetable broth or chicken broth – for a non-vegan recipe
- 1 tablespoon tomato paste
- 1 teaspoon ground black pepper
- 1 tablespoon ground turmeric
- 2 cups baby spinach
- 1 lemon – juiced
- salt to taste
Instructions
Stovetop Vegetarian Cabbage Soup
- Cook the vegetables: Heat the olive oil in a large, heavy-bottomed stockpot over medium heat. Add the onion, bell peppers, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another minute, stirring frequently until fragrant, without letting it brown.
- Simmer the soup: Stir in the tomatoes, optional broccoli slaw, cabbage, vegetable broth, tomato paste, black pepper, and turmeric, leaving out the spinach, lemon juice, and salt. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes, or until the vegetables are tender.
- Finish and season: Remove the lid and stir in the spinach and lemon juice. Season with salt to taste.
Instant Pot Vegetarian Cabbage Soup
- Sauté the vegetables: Select the Sauté function on the Instant Pot. Heat the olive oil and cook the onion, bell peppers, and celery for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute.
- Pressure cook: Stir in the tomatoes, optional broccoli slaw, cabbage, vegetable broth, tomato paste, black pepper, and turmeric. Make sure the ingredients and liquid remain below the Instant Pot's maximum pressure-cooking fill line. If the full recipe exceeds that limit, reduce the batch proportionally. Secure the lid and cook on High Pressure for 15 minutes. Allow the pressure to release naturally for about 20 minutes before opening the lid according to the manufacturer's instructions.
- Finish and season: Remove the lid and stir in the spinach and lemon juice. Season with salt to taste.
Slow Cooker Vegetarian Cabbage Soup
- Cook the vegetables: Heat a large nonstick skillet over medium heat and add the olive oil. Cook the onion, bell peppers, and celery for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute. Transfer the vegetables to the slow cooker.
- Slow cook: Add the tomatoes, optional broccoli slaw, cabbage, vegetable broth, tomato paste, black pepper, and turmeric to the slow cooker, leaving out the spinach, lemon juice, and salt. Stir to combine, making sure the ingredients stay below the manufacturer's recommended fill level. If necessary, reduce the batch proportionally. Cover and cook on HIGH for 2–4 hours or LOW for 8–10 hours, until the cabbage and other vegetables are tender.
- Finish and season: Remove the lid and stir in the spinach and lemon juice. Season with salt to taste.
Recipe Video
Recipe Notes
Storage and Reheating
Meal Prep for the 7-Day Plan: Prepare the soup in batches and divide it into individual portions. Refrigerate enough for the next 3–4 days and freeze the remaining portions promptly. Thaw frozen soup in the refrigerator as needed, then reheat thoroughly. This helps maintain freshness throughout the week without keeping one large pot of soup in the refrigerator for seven days. Refrigerate: Divide the soup into shallow, airtight containers and refrigerate within 2 hours of cooking. Store for up to 3–4 days. Freeze: Transfer cooled soup to freezer-safe containers, leaving some space for expansion. Freeze for up to 2–3 months for the best quality. Reheat: Warm the soup in a saucepan until it reaches a boil. Alternatively, cover and microwave in intervals, stirring between them for even heating. Reheat to 165°F throughout.Nutrition
Calories: 56.8kcal | Carbohydrates: 9.2g | Protein: 2.2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Sodium: 26mg | Potassium: 257.5mg | Fiber: 3.1g | Sugar: 4g | Vitamin A: 1051.5IU | Vitamin C: 54.4mg | Calcium: 39.9mg | Iron: 0.8mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.