Heat oil in a large saucepan and add ginger and garlic, fry for ½ a minute. Add the onions and fry for another ½ a minute. Add the celery, the carrots, cabbage and capsicum and cook for 3-4 minutes.
Add the tomatoes, salt and stock, bring to a boil and let simmer on low for about 20 minutes.
Add the herbs, chilli flakes and pepper. Mix well. Serve hot, garnished with chopped parsley.
Instant Pot Version
Turn on saute mode on the instant pot and heat oil. Add ginger and garlic, fry for ½ a minute. Add the onions and fry for another ½ a minute. Add the celery, carrots, cabbage, capsicum, tomatoes, salt and stock. Lock the lid in place and shift the valve to sealing mode. Set high pressure for 2 minutes. Let pressure release naturally for 10 minutes and then release pressure manually.
Stir in the herbs, chilli flakes and pepper. Serve hot, garnished with chopped parsley.
The soup can either be served as is. Or you can let it cool, blend it till smooth and serve it.
Cabbage has diuretic properties that helps get rid your body of excess liquid and toxins. It helps cleanse your liver and colon. Which is why cabbage forms the base for this detox cabbage soup.
You can add veggies or proteins of your choice such as egg, ground chicken, lamb!
Store in an airtight container in the fridge for up to a week. Always reheat before serving.