Name: Vegetable Broth, Sipping Broth
Prep time: 10 min
Cook time: 35 min
Yield: 6-8 servings
Cuisine: American
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); 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; 1 tsp black pepper; 1 tsp coriander seeds; 2 tsp cumin seeds; Salt to taste

Vegetable Broth, Sipping Broth

By :Subhadra Burugula

Made with galore of nutritional vegetables, spices and herbs this broth can be used in cooking or can be drink as sipping broth.

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

Instructions

Put instant pot on saute mode.
Add oil ( this is optional but gives nice flavor) and let it get hot.
Add ginger and garlic, fry for 2 minutes.
Now add all vegetables, mix well and fry for couple of minutes until they sweat and roast.
Add cilantro, mint and spices.
Add soy sauce or miso paste and mix well.
Add water just below the max level of Instant pot. make sure you don’t exceed max level.
Add juice of 1 whole lemon, stir well.
Turn off saute mode.
Put the vent to sealing position, do manual 25 mins.
Do Natural pressure release * this is very important as there is lot of hot liquid inside, quick release is dangerous.
Strain the broth and can be stored in fridge for 3 to 4 days or in freezer for up to 2-3 months.

http://www.subbucooks.com

Subhadra Burugula

Social media: https://www.facebook.com/subbucooks/ https://www.instagram.com/subbucooks/ http://www.youtube.com/c/subbucooks Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.