Vegetable Broth, Sipping Broth

By: Subhadra Burugula

Vegetable Broth, Sipping Broth
cuisine icon Cuisine
American
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Diabetes, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 6-8 servings, american, black pepper, cabbage, carrot, cilantro, contributed, cook 35 min, coriander seeds, corn, cumin seeds, dairy free, diabetes, easy, garlic, gluten free, green onion, low fat, mint leaves, oil, piece crushed ginger, plant-based, prep 10 min, pressure cook, pumpkin pieces, salt to taste, sauté, serrano pepper, soup, soy sauce, sweet onion, tomatoes, vegan, vegetarian, water, whole lemon, winter melon pieces

prep icon Prep Time
10 min
cook icon Cook Time
35 min

serving icon Servings
6-8 servings
Ingredients
  • 1-2 tbsp oil
  • 1.5 inch piece crushed ginger
  • 8-10 garlic
  • 1/2 cup cilantro
  • 10 mint leaves
  • 1/2 tsp soy sauce
  • Water
  • 1 whole lemon
  • 1 sweet onion
  • 1 carrot
  • 1 cup pumpkin pieces
  • 1 cup winter melon pieces
  • 2 serrano pepper
  • 1 bunch green onion
  • 2 tomatoes
  • 1/2 cabbage
  • 3/4 cup corn
  • 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.
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