Vegetable Broth

A Quick Vegetable broth in evening will make a day! Considering to release work pressure, I innovated this pressure cooker recipe which can be made easily and quickly. Also, it ensures very less nutrient loss of the ingredients in the soup. And hence, it finds a place in the my personal list of “healthy” tag.

Whistles: High 2
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Show me for servings


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 to taste


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:
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.