Vegetable Broth, Sipping Broth
By :Subhadra Burugula
Print Recipe
Made with galore of nutritional vegetables, spices and herbs this broth can be used in cooking or can be drink as sipping broth.
Votes: 1
Rating: 5
Rate this recipe!
Course Soup
Cuisine American
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Diet Dairy Free, Diabetes, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Vegetables
Prep Time 10 minutes
Cook Time 35 minutes
Servings
6-8 servings
Ingredients
  • 1-2 tbsp oil (optional)
  • 1.5 inch piece crushed ginger
  • 8-10 garlic crushed
  • 1/2 cup cilantro tightly packed
  • 10 mint leaves chopped
  • 1/2 tsp soy sauce (or 2 tsp miso paste)
  • Water (see instructions for how much)
  • 1 whole lemon juiced
VEGETABLES OF CHOICE
  • 1 sweet onion chopped
  • 1 carrot sliced
  • 1 cup pumpkin pieces
  • 1 cup winter melon pieces
  • 2 serrano pepper
  • 1 bunch green onion chopped
  • 2 tomatoes chopped
  • 1/2 cabbage chopped
  • 3/4 cup corn
SPICES
  • 1 tsp black pepper
  • 1 tsp coriander seeds
  • 2 tsp cumin seeds
  • Salt to taste
Course Soup
Cuisine American
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Diet Dairy Free, Diabetes, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian
Cooking Technique Pressure Cook, Sauté
Main Ingredient Vegetables
Prep Time 10 minutes
Cook Time 35 minutes
Servings
6-8 servings
Ingredients
  • 1-2 tbsp oil (optional)
  • 1.5 inch piece crushed ginger
  • 8-10 garlic crushed
  • 1/2 cup cilantro tightly packed
  • 10 mint leaves chopped
  • 1/2 tsp soy sauce (or 2 tsp miso paste)
  • Water (see instructions for how much)
  • 1 whole lemon juiced
VEGETABLES OF CHOICE
  • 1 sweet onion chopped
  • 1 carrot sliced
  • 1 cup pumpkin pieces
  • 1 cup winter melon pieces
  • 2 serrano pepper
  • 1 bunch green onion chopped
  • 2 tomatoes chopped
  • 1/2 cabbage chopped
  • 3/4 cup corn
SPICES
  • 1 tsp black pepper
  • 1 tsp coriander seeds
  • 2 tsp cumin seeds
  • Salt to taste
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Put instant pot on saute mode.
  2. Add oil ( this is optional but gives nice flavor) and let it get hot.
  3. Add ginger and garlic, fry for 2 minutes.
  4. Now add all vegetables, mix well and fry for couple of minutes until they sweat and roast.
  5. Add cilantro, mint and spices.
  6. Add soy sauce or miso paste and mix well.
  7. Add water just below the max level of Instant pot. make sure you don’t exceed max level.
  8. Add juice of 1 whole lemon, stir well.
  9. Turn off saute mode.
  10. Put the vent to sealing position, do manual 25 mins.
  11. Do Natural pressure release * this is very important as there is lot of hot liquid inside, quick release is dangerous.
  12. Strain the broth and can be stored in fridge for 3 to 4 days or in freezer for up to 2-3 months.
You might also like
The Perfect Soft Boiled Eggs (soft yolk)
Cilantro Lime Wings
White Bean and Carrot Tagine White Bean and Carrot Tagine
Ace Plus Blender - Homemade Healthy Hazelnut Spread
Raspberry Cake with Lemon Glaze
Cheesecake Pops
Farro Risotto with Mushrooms and Spinach
Ace Blender - Refried Bean & Veggie Ace Blender - Refried Bean and Veggie Soup
2 replies
  1. Loloh
    Loloh says:

    Just a warning to celiacs, soy sauce and miso aren’t gluten free!! Make sure you buy gluten free alternatives.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *