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.
Servings: 4 servings
Calories: 126kcal
Equipment
Ingredients
- 5 cups vegetable broth or water with a bouillon cube
- 2 cups corn kernels
- 1 cup minced carrot
- 1 cup minced cabbage
- 1 tablespoon soy sauce tamari, or coconut aminos
- 2 teaspoon sesame oil or use tahini if oil free
- 2 teaspoon grated ginger
- 2 teaspoon minced garlic
- 1 1/2 teaspoon ground cumin
- ground pepper to taste
- 1 teaspoon sesame 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.
Nutrition
Serving: 1g | Calories: 126kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1606mg | Potassium: 281mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6035IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg