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Instant Pot Cabbage Soup - This vegan cabbage soup recipe is savory, easy, dinner perfection. Great luteal phase recipe. #lutealphase #vegan #cabbagesoup #instantpot

Instant Pot Cabbage Soup


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4.4 from 10 reviews

  • Author: The Fitchen
  • Total Time: 40 minutes
  • Yield: about 10 cups of soup 1x

Description

This cabbage soup recipe is made with simple, wholesome ingredients it comes together quickly in the instant pot (or on the stovetop!) It's freezer friendly, too!


Ingredients

Scale
  • 2 Tablespoons olive oil
  • 1 cup carrots
  • 1 cup celery
  • 1/2 cup yellow onion
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian herb seasoning
  • 3 cloves garlic, minced
  • 4 cups cabbage, shredded
  • 1 cup sweet corn
  • 1 cup zucchini
  • 4 cups vegetable broth

Instructions

  1. Add oil to the instant pot and turn it on the sauté function. Add carrots, celery, and onion and sauté 5 minutes until softened.
  2. Add garlic and sauté 3 more minutes.
  3. Add cabbage, corn, zucchini, and broth, then stir to combine. Set the instant pot to soup function for 20 minutes. After 20 minutes, turn the valve to instant release. After pressure has released, open and stir. Serve and enjoy!

Notes

For stovetop –

  1. Add oil to a large pot and heat to medium low. Sauté carrots, celery, and onion 5-8 minutes until softened. Add garlic and sauté 3 more minutes.
  2. Add cabbage, corn, zucchini, broth, and seasonings, then stir to combine. Bring to a boil for 5 minutes. Then cover and simmer for 20-30 minutes, stirring occasionally.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dinner

Nutrition

  • Serving Size: 1 cup
  • Calories: 73
  • Sugar: 5 g
  • Sodium: 260 mg
  • Fat: 3 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 2 g
  • Carbohydrates: 10 g
  • Protein: 2 g