Indo-Chinese Corn Soup (Instant Pot)
Indo-Chinese Corn Soup is just one of the time-saving delicious recipes from Kathy Hester’s The Ultimate Vegan Cookbook for Your Instant Pot.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 5 cups vegetable broth (or water with a bouillon cube)
- 2 ½ cups corn kernels
- 1 cup minced carrot
- 1 cup minced cabbage
- 1 Tbsp tamari (or soy sauce)
- 2 tsp sesame oil
- 2 tsp grated ginger
- 2 tsp minced garlic
- 1½ tsp ground cumin
- ground pepper to taste
Add the broth, corn, carrot, cabbage, soy sauce, sesame oil, ginger, garlic and cumin to your Instant Pot.
Cook on high pressure for 10 minutes. Let the pressure release naturally.
Blend about 3 cups (700 ml) of the soup to thicken and return to the soup. Taste, add pepper, and re-season as needed.
Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Sodium: 1453mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 119.8% | Vitamin C: 10.6% | Calcium: 2.7% | Iron: 4.3%