I have been making versions of this soup for almost 6 years now, and it is truly a staple in my diet. My very first Detox soup was a Tuscan Minestrone (click on the pink for my recipe)- a very hearty soup with a more tomato-based broth that included leeks, cannellini beans, tons of garlic and rosemary. I made that soup every week for almost four years and never grew tired of it. My next interpretation included fire-roasted tomatoes, no leeks, the rosemary was replaced with dried Thyme, and of course cannellini beans. That lasted for a few months, but I decided I wanted something lighter; a clearer broth with no beans and more veggies. This most recent adaptation is by far my favorite and the best part is I can throw it together in my Insta Pot and 35 minutes later I have an amazing meal that makes enough to feed a family of four (even 8) with leftovers, or just little ole me for the next ten days! (And FYI, the Large Insta Pot is on sale on Amazon right now! Click my pink links for details.)
This soup can be made with chicken or turkey stock, or the way I like it best – using veggie stock. Either way, you will get a clear, veggie-based soup that will jump-start your metabolism. I enjoy a bowl of this for lunch most days during the week, and I love it so much I will occasionally have it for dinner too. There are many variations on the theme of the Detox soup, and the key is to add what you like and what makes you happy, use no salt or salt-reduced products, and no oil. I have found that adding Nutritional Yeast to all my soups (this is one of my favorites and I buy this one for the larger size) is a great replacement for grated Parmigiano-Reggiano (much healthier, and if you are on a dairy-free diet it’s perfection). This soup is complemented by a loaf of crusty French bread, and I think it tastes best when dining in front of a raging fire (ok not really, but you get the picture!)
This recipe is specifically for the Insta Pot, but can also be made on your stove top (it just takes longer).
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My Favorite Vegetarian Detox Soup for the Insta Pot
1 large onion, diced
1 cup carrots, peeled and diced
2 cups celery, diced and include leafy greens
2 cloves of garlic, minced
2 zucchinis or yellow squash (or a combination), cubed
1/2 tsp of garlic powder or granulated garlic
1/4 tsp each crushed red pepper flakes (or more, to your liking), dried basil, dried oregano, and a dash of dried Thyme
One 28-ounce can of Whole Peeled Tomatoes, with juices
4-6 cups shredded Napa Cabbage
8 cups Chicken Stock (can use veggie stock) – (Note: my favorite chicken stock is College Inn Fat Free low salt Chicken stock. I also love “Better than Boullion” base in any flavor including their Veggie Base)
Plug in your Insta Pot and press “Saute”. The Saute function defaults to 20 minutes. If you need to change the time, press the (+) or (-) buttons.
Add about 1/4 to 1/2 cup of your choice of broth to the pot. Add onions, carrots and celery. The sauteing starts almost immediately. Keep the lid off for now, and stir frequently. You may occasionally have to add a touch more broth to prevent sticking. Saute for about 10 minutes. Add your garlic and saute for another 2-3 minutes.
Press “Cancel” on your Insta Pot. This turns it off.
Add the tomatoes with their juices, (I chop the whole tomatoes into small pieces), your choice of stock/broth, the spices, the remaining veggies (this is where you can get creative and add your favorites – I recommend butternut squash and tuscan kale chopped into small bite-sized chunks. If I have these on hand I always add them). Add the cabbage and stir to incorporate.
Add the lid to your Insta Pot. Make sure the steaming vent is sent to “Sealing”.
Press “Pressure Cook.” The Insta Pot will default to 55 minutes at “high pressure”. You can adjust the time by using the (+) or (-) buttons. This soup is perfect after 35 minutes, but I kept mine at 55 minutes because hubby was working late. It does not affect the quality of the soup.
It will take anywhere from 5-15 minutes for the Insta Pot to get up to pressure. It will then beep and show your time and start the cooking process. The “keep warm” light will also be lit so that when your food is finished cooking, this option kicks in and will keep your food warm until you are ready to serve. This usually defaults to 20 minutes (which can also be adjusted if necessary). If you are ready to eat, just press cancel, and start the venting process described below.
When the cooking process is done, turn the steaming vent to “Venting.” I use a wooden spoon to do this as the steam is released immediately and fast and there is less of a chance of anything touching your skin. Note – if you use the warming option, you will have much less steam coming from your vent when you put it to “venting” as it slowly releases the pressure during the warming process. You will still need to release the steam though, even after warming.
Remove the lid and ladle into soup bowls. Top with Nutritional Yeast or Parmigiano Reggiano. Add bread if desired and head on over to that raging fire and enjoy!
The Insta Pot can be a bit intimidating to use at first. If you have any questions just let me know as I have used it dozens of times and it’s really much easier than it looks.
I hope your Thanksgiving holidays were amazing and full of family and love. We were so lucky to have our daughter with us this year (last year she was on a ship deployed at sea). We missed our son so much this year. And of course we had the amazing Norman here too, who is probably one of the sweetest (and most expressive) dogs I have ever met. And I could not resist sneaking in a photo shoot of him!
He is not used to the cold weather here in Virginia. I tried to get a photo of Riley and Norman outside in the leaves but poor Norman never stopped shivering. I did get a great shot of Riley though!
Would love to hear your thoughts on how you make your Detox soup and if you have an Insta Pot, do you like it? I am thinking about creating a video on the many functions of the Insta Pot as well. Would love your thoughts as always!
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