Instant Pot Cabbage and Corn Soup with and Indo-Chinese Flair
This is one of my favorite recipes from The Ultimate Vegan Cookbook for Your Instant Pot. It seems like another boring vegetable soup, but in this case looks are very much deceiving. You get Asian flavors from the soy sauce and sesame, but the ginger and cumin give it a touch of Indian flavor.
Prep Time10 minutesmins
Cook Time10 minutesmins
estimated time to come up to pressure10 minutesmins
Total Time20 minutesmins
Course: Soup
Cuisine: Chinese, Indian
Keyword: corn cabbage soup, vegan instant pot
Servings: 4servings
Calories: 126kcal
Author: Kathy Hester
Ingredients
5cupsvegetable broth, or water with a bouillon cube
2cupscorn kernels
1cupminced carrot
1cupminced cabbage
1tablespoonsoy sauce, tamari, or coconut aminos
2teaspoonsesame oil, or use tahini if oil free
2teaspoongrated ginger
2teaspoonminced garlic
1 1/2teaspoonground cumin
ground pepper, to taste
1teaspoonsesame seeds, for garnish
Instructions
Add the broth, corn, carrot, cabbage, soy sauce, sesame oil or tahini, ginger, garlic and cumin to your Instant Pot liner.
Cook on high pressure for 10 minutes. Let the pressure release naturally.
Taste, add pepper, and add additional soy sauce or cumin powder if needed.
Blend 3 cups of the soup to thicken and then return to the soup.
This creates a nice thick, hearty soup. Garnish with sesame seeds, sliced green onions, or even some grated carrots.