Type what you have

Ingredients

• ✓ vegetable broth
• butter
• olive oil
• leek
• cauliflower
• garlic
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat butter and olive oil in a large pot over medium heat. Add leeks, cauliflower, and garlic; cook and stir for about 10 minutes. Stir in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 45 minutes.
2. 2 Remove soup from heat; blend with an immersion blender until smooth. Season with salt and pepper; add heavy cream and continue blending until smooth.

By DRUMNWRITE

Ingredients

• ✓ vegetable broth
• canola oil
• mushroom
• green onion
• ginger
• salt
• rice wine
• shiitake mushroom
• kombu
• date sugar
• goji berry
• ginger

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
2. 2 Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
3. 3 Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
4. 4 Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments. Recipe developed by Marianne Williams

By Keaton Larson

Ingredients

• ✓ vegetable broth
• garlic
• butter
• shallot
• red pepper flakes
• sea salt
• black pepper
• white wine
• white bean
• rosemary
• sourdough bread
• olive oil
• broccolini
• egg
• grana padano cheese
• chive

Instructions

1. 1 Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
3. 3 Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
4. 4 While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
5. 5 Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
6. 6 While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
7. 7 For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.

By Jonathan Charbz

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion powder
• garlic powder
• black pepper
• salt
• bread crumb
• all-purpose flour
• milk
• egg
• green bean
• cayenne pepper
• salt
• wasabi powder
• horseradish
• milk
• cucumber
• buttermilk ranch dressing

Instructions

1. 1 Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
2. 2 Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
3. 3 Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
4. 4 Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

By Grace Philpot

Ingredients

• ✓ vegetable broth
• chickpea
• beet
• lemon juice
• tahini
• olive oil
• garlic
• cumin
• salt

Instructions

1. 1 Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.

By Allrecipes Member

Ingredients

• ✓ vegetable broth
• chickpea
• lemon juice
• tahini
• olive oil
• garlic
• cumin
• salt

Instructions

1. 1 Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.

By Fioa

Ingredients

• ✓ vegetable broth
• olive oil
• rice
• onion
• garlic
• water
• romaine lettuce
• soy sauce
• lime juice

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
2. 2 Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
3. 3 Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.

By Sylvia

Ingredients

• ✓ vegetable broth
• ✓ vegetable broth
• asparagus
• onion
• butter
• all-purpose flour
• salt
• black pepper
• soy milk
• yogurt
• lemon juice
• parmesan cheese

Instructions

1. 1 Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. 2 Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. 3 Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. 4 Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

By Nanook

Ingredients

• ✓ vegetable broth
• black pepper
• salt
• olive oil
• portobello mushroom
• black pepper
• salt
• truffle oil
• water
• cannellini bean
• cayenne pepper
• black pepper
• coriander
• red pepper flakes
• salt
• cilantro
• dijon mustard
• lime juice
• mint
• olive oil
• garlic
• shallot
• red pepper

Instructions

1. 1 Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
2. 2 Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
3. 3 Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
4. 4 Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
5. 5 Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

By Tanya Demeris

Ingredients

• ✓ vegetable broth
• chickpea
• soybean
• bay leaf
• onion
• water
• garlic
• lemon
• soy sauce
• black pepper
• tahini
• parsley

Instructions

1. 1 Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
2. 2 Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
3. 3 Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

By RCROYER

Ingredients

• ✓ vegetable broth
• spaghetti squash
• rosemary
• salt

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ vegetable broth
• apple juice
• salt
• black pepper
• herbes de provence

Instructions

1. 1 Combine vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable plastic bag, and refrigerate until chilled.

By Ellie

Ingredients

• ✓ vegetable broth
• rice
• egg
• lemon
• salt
• black pepper

Instructions

1. 1 Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low and stir in rice. Cover the saucepan; simmer until rice is tender, about 20 minutes.
2. 2 Beat eggs and lemon juice together in a small bowl. Slowly add 1 ladle of hot soup, stirring constantly. Repeat with another ladle of soup, if necessary, to bring egg mixture up to the temperature of soup.
3. 3 Stir egg mixture into broth and rice. Reduce heat to low and cook until soup is hot, about 5 minutes. Season with salt and pepper.

By SARAHLIZZ3

Ingredients

• ✓ vegetable broth
• butter
• fennel bulb
• salt
• pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Pour in broth, and simmer until fennel is tender, about 15 more minutes.
2. 2 Ladle into soup bowls and season with salt and pepper.

By ADAMGODES

Ingredients

• ✓ vegetable broth
• sea salt
• rosemary
• sage
• thyme
• savory
• ice water

Instructions

1. 1 Combine broth, salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently until salt dissolves; let cool to room temperature. Pour into a food-grade 5-gallon bucket. Stir in ice water.
2. 2 Pat turkey dry; remove giblets from cavity. Place turkey, breast-side down, into brine, making sure cavity fills. Refrigerate at least 8 hours, or overnight.
3. 3 Drain off and discard excess brine; pat turkey dry. Cook turkey as desired, reserving drippings for gravy. Note that brined turkeys often cook 20 to 30 minutes faster; start checking for doneness early.

By SHERI GAILEY

Ingredients

• ✓ vegetable broth
• broccoli
• quinoa
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
2. 2 Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

By qwerty06

Ingredients

• ✓ vegetable broth
• peanut oil
• broccolini
• white sugar
• salt
• soy sauce

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add broccolini and stir-fry until green, glossy, and starting to soften, 3 to 5 minutes. Add broth, sugar, and salt; continue to cook until broth has almost completely evaporated and broccolini is tender, about 5 minutes. Stir in soy sauce.

By barbara

Ingredients

• ✓ vegetable broth
• sea salt
• brown sugar
• black peppercorn
• rosemary
• sage
• thyme
• water
• apple cider vinegar
• apple
• onion
• worcestershire sauce
• garlic

Instructions

1. 1 Combine vegetable broth, sea salt, brown sugar, peppercorns, rosemary, sage, and thyme in a large stockpot. Bring to a boil, stirring frequently until salt and sugar dissolve. Remove from heat and let cool to room temperature.
2. 2 Pour the water, broth mixture, and apple cider vinegar into a 5-gallon bucket; stir until brine is combined. Add the apples, onion, Worcestershire sauce, and garlic to the brine mixture.

By Darlene

Ingredients

• ✓ vegetable broth
• cheese tortellini
• butter
• shallot
• curry powder
• coconut milk
• tomato
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
2. 2 Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
3. 3 Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
4. 4 Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

By Damaris Kazor

Ingredients

• ✓ vegetable broth
• olive oil
• yellow squash
• zucchini
• baby carrot
• red onion

Instructions

1. 1 Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots, and onion and stir-fry until the vegetables are tender-crisp.
2. 2 Stir the concentrated broth in the skillet and cook until the mixture is hot.

By Campbell's Kitchen

Ingredients

• ✓ vegetable broth
• olive oil
• savoy cabbage
• mushroom
• cilantro leaf
• salt

Instructions

1. 1 Heat oil in a pot over medium-low heat. Add cabbage and mushrooms; cook and stir until softened, about 5 minutes. Season with cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

By lilifee

Ingredients

• ✓ vegetable broth
• canola oil
• all-purpose flour
• tamari sauce
• soy milk
• nutritional yeast
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Whisk flour, vegetable broth, and tamari into hot oil; cook and stir until there are no lumps and mixture becomes paste-like, about 5 minutes. Pour soy milk into the skillet; cook and stir until mixture thickens, about 5 minutes more. Add yeast and black pepper; stir well and serve hot.

By Vegan Fatty

Ingredients

• ✓ vegetable broth
• cucumber
• sour cream
• yogurt
• garlic
• mint
• dill

Instructions

1. 1 Combine cucumbers, broth, sour cream, yogurt, and garlic in a large bowl; blend with an immersion blender until smooth.
2. 2 Add mint and dill; blend to combine. Refrigerate until chilled, about 1 hour.

By lreddy

Ingredients

• ✓ vegetable broth
• spread
• garlic
• broccoli
• salt
• black pepper

Instructions

1. 1 Heat Country Crock Spread in large nonstick skillet over medium heat. Add garlic and cook for 30 seconds. Add broccoli and cook until crisp-tender, 4 to 5 minutes.
2. 2 Add broth and simmer until broccoli is tender, about 5 minutes. Season to taste with salt and pepper.

By Country Crock

Ingredients

• ✓ vegetable broth
• spread
• garlic
• green bean
• salt
• black pepper

Instructions

1. 1 Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add green beans and cook 5 minutes or until tender crisp, stirring occasionally.
2. 2 Add broth and simmer 5 minutes or until green beans are tender. Season to taste with salt and pepper.

By Country Crock

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• pinto bean
• tomato paste
• chili powder

Instructions

1. 1 Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.

By Emma Maher

Ingredients

• ✓ vegetable broth
• delicata squash
• salt
• lime
• sriracha sauce
• sugar
• sesame oil
• fish sauce

Instructions

1. 1 Place delicata squash halves, cut-sides down, in a microwave-safe bowl. Pour in vegetable broth, season with salt, and cover with a lid.
2. 2 Microwave until squash easily pierced with a knife, about 8 minutes. Carefully uncover bowl; drain broth. Flip squash; let cool 5 minutes then cut into smaller pieces.
3. 3 Whisk lime juice, Sriracha, sugar, sesame oil, and fish sauce together in a small bowl until sugar dissolved; pour over squash.

By LauraF

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• brussels sprout
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot; cook and stir onion in hot oil until translucent, about 2 minutes. Add Brussels sprouts and cook for 1 minute more. Sprinkle with salt and pepper; pour vegetable broth over Brussels sprouts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ vegetable broth
• butter
• egg noodle
• instant rice
• onion soup mix
• water chestnut
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Melt butter in a large skillet over medium heat. Brown noodles in the butter.
3. 3 In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
4. 4 Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

By Ryan

Ingredients

• ✓ vegetable broth
• butter
• olive oil
• yellow onion
• garlic
• english cucumber
• zucchini

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter and oil in a large saucepan over medium-high heat until butter melts.
3. 3 Add onion and garlic; sauté until translucent, 3 to 5 minutes.
4. 4 Add cucumbers and zucchini; cook and stir until softened, 2 to 3 minutes.
5. 5 Add broth and bring to a boil. Reduce the heat to medium-low and simmer until vegetables are tender, 20 to 25 minutes.
6. 6 Purée soup with an immersion blender until smooth.

By virgi