Quick Veg Broth ( Pressure Cooker )


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Quick Veg Broth  ( Pressure Cooker )


Added to 53 cookbooks   This recipe has been viewed 20755 times

Quick veg broth, evening snack! considering the pressure cooker ensures reduction in nutrient loss of the ingredients in the soup it finds a place in the list of “healthy” tag.

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Quick Veg Broth ( Pressure Cooker ) recipe - How to make Quick Veg Broth ( Pressure Cooker )

Whistles:  High 2   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
1/4 cup basil leaves , roughly chopped
2 tsp oil
1/2 cup finely chopped onions
1/4 cup finely chopped french beans
1/4 cup finely chopped carrots
1/4 cup finely chopped potatoes
1/4 cup finely chopped cabbage
2 tsp finely chopped celery
1/4 cup spaghetti , broken into 25 mm. (1") pieces
salt and pepper to taste
Method
    Method
  1. Blend the basil leaves with ¼ cup of water in a mixer and keep aside.
  2. Heat the oil in a pressure cooker, add the onions, french beans, carrots, potatoes, cabbage and celery and sauté on a medium flame for 3 to 4 minutes.
  3. Add the spaghetti, 4 cups of hot water, salt and pepper, mix well and pressure cook on a high for 2 whistles.
  4. Allow the steam to escape using quick release method, (refer handy tip) before opening the lid.
  5. Add the basil paste, mix well and simmer for a minute. Serve hot.

Handy tip:

    Handy tip:
  1. Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates.
  2. When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.

Nutrient values per serving
Energy59 cal
Protein1 g
Carbohydrates7.8 g
Fiber0.7 g
Fat2.6 g
Cholesterol0 mg
Vitamin A116.8 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.5 mg
Vitamin C12.4 mg
Folic Acid8.2 mcg
Calcium22.2 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium3.7 mg
Potassium66.7 mg
Zinc0.2 mg

RECIPE SOURCE : Pressure Cooker RecipesBuy this cookbook

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