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My Favorite Winter Veggie Soup (Detox Soup)
Author: Gay Van Beek for Canterbury Cottage Designs
  • 1 large onion diced
  • 1 cup carrots peeled and diced
  • 1 cup celery diced, leafy greens included
  • 2 zucchini or yellow squash or a combination of both, cubed
  • 1/2 tsp of garlic powder or granulated garlic you can use fresh garlic, but I find it a bit overpowering and prefer using the spice
  • 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 of small grape tomatoes, cut in half I like the orange and yellow ones best
  • 4-6 cups shredded Napa Cabbage
  • 4 - 6 cups Butternut squash cubed
  • 8-10 cups veggie stock I use enough to fill my insta pot or if you are cooking on the stove, to completely cover all ingredients
  1. I cannot express how easy this soup is. You put EVERYTHING in your Insta Pot or large soup pot. For the Insta Pot, I set the pressure to one hour - it can be done in as little as 35 minutes but I prefer the longer cooking time. It is fine to let it warm in the pot after the cooking is finished, and only gets better the longer it warms. For the stove top version, bring the ingredients to a gentle boil, reduce heat, cover and simmer for 1-2 hours.
Recipe Notes

Serve piping hot with warm French bread. Top with a bit of Nutritional Yeast.