Type what you have

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
• 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
• potato
• salt
• cheddar cheese
• heavy cream
• garlic powder
• black pepper
• nutmeg

Instructions

1. 1 Combine potatoes, broth, 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 the timer for 1 minute. 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. Transfer potatoes to a deep 8-inch square baking dish.
3. 3 Stir 1 ½ cups Cheddar cheese, cream, garlic powder, black pepper, and nutmeg into the remaining liquid in the Instant Pot. Select the Sauté function; cook until smooth and creamy, about 5 minutes.
4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Pour cheese sauce over potatoes: sprinkle with remaining ½ cup Cheddar cheese.
6. 6 Broil in the preheated oven until cheese is golden, about 5 minutes.

By Fioa

Ingredients

• ✓ vegetable broth
• broccoli
• onion
• garlic
• olive oil
• cream cheese
• lemon pepper
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place broccoli, onion, garlic, and olive oil in a large bowl and toss to coat evenly. Place on the prepared baking sheet in a single layer.
3. 3 Roast vegetables until soft, 30 to 35 minutes, stirring every 10 minutes. Remove from oven. Chop 1/4 cup of broccoli florets; set aside for garnish.
4. 4 Combine remaining vegetables with vegetable broth, cream cheese, and lemon pepper in a high-powered blender or food processor in batches. Puree soup until smooth.
5. 5 Pour soup into a saucepan over medium-low heat until warmed through, about 5 minutes. Season with additional lemon pepper to taste. Ladle into bowls. Garnish with reserved chopped broccoli and crushed red pepper.

By France Cevallos

Ingredients

• ✓ vegetable broth
• olive oil
• russet potato
• garlic powder
• sea salt
• thyme
• rosemary
• 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 potatoes in hot oil until lightly golden, 5 to 8 minutes.
2. 2 Sprinkle garlic powder, sea salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 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
• green cabbage
• tomato
• carrot
• celery
• onion
• garlic
• apple cider vinegar
• lemon juice
• sage

Instructions

1. 1 Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot).
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• mushroom
• garlic
• asparagus
• white wine
• thyme
• black pepper
• heavy cream

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth; simmer until flavors combine, 5 to 10 minutes.
2. 2 Purée soup with an immersion blender until smooth; stir in cream. Add remaining 1 cup broth until soup reaches desired consistency; simmer until heated through, 5 to 10 minutes.

By Sara

Ingredients

• ✓ vegetable broth
• pumpkin seed
• butter
• all-purpose flour
• curry powder
• pumpkin
• half-and-half
• soy sauce
• sugar
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
2. 2 Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
3. 3 Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

By Mary Ingram

Ingredients

• ✓ vegetable broth
• green bell pepper
• red bell pepper
• orange bell pepper
• yellow bell pepper
• garlic
• lemon
• garlic salt
• black pepper
• fennel seed
• thyme

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Meanwhile, slice peppers in half and remove seeds. Peel garlic cloves.
2. 2 Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast in the preheated oven for 1 hour.
3. 3 Meanwhile pour vegetable broth into a 2-quart saucepan and add fennel seeds. Bring to boil, cover and simmer.
4. 4 When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
5. 5 Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
6. 6 Slice a 1-inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
7. 7 Place remaining peppers, garlic, and a 1/2 cup broth in a blender; process just long enough to shred the peppers, but not puree them so you can still see the different colors. Pour the blended peppers into the broth and stir well. Season to taste with garlic salt and black pepper; garnish with reserved pepper pieces and enjoy.

By ldmadison

Ingredients

• ✓ vegetable broth
• olive oil
• yellow onion
• garlic
• corn kernel
• yellow squash
• zucchini
• parsley
• butter
• salt
• pepper

Instructions

1. 1 Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
2. 2 Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

By Mindy

Ingredients

• ✓ vegetable broth
• onion
• garlic
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle pepper
• salt
• black pepper
• kale
• salt
• black pepper
• red pepper

Instructions

1. 1 Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
2. 2 Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.

By VirginiaWillis

Ingredients

• ✓ vegetable broth
• olive oil
• carrot
• onion
• garlic
• lentil
• salsa
• cayenne pepper
• salt
• black pepper
• kale

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook, stirring together carrots, onions, and garlic until softened, 5 to 7 minutes.
2. 2 Add broth to the pot. Stir lentils and salsa into broth. Bring to a boil, cover, and simmer until lentils are soft, about 45 minutes.
3. 3 Season lentil mixture with cayenne pepper, salt, and black pepper.
4. 4 Stir kale into lentil mixture. Cook, covered, until kale is just wilted, 3 to 5 minutes.

By Angelatizzle

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion
• garlic
• carrot
• celery
• tomato
• vegetarian worcestershire sauce
• salt
• thyme
• black pepper
• hot pepper sauce

Instructions

1. 1 Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is tender.
2. 2 Add carrot and celery; cook until tender, 7 to 9 minutes, stirring frequently. Stir in tomatoes, vegetable broth, Worcestershire sauce, salt, thyme, black pepper, and hot sauce; reduce heat to low. Cover Dutch oven; simmer 20 minutes, stirring frequently.

By CORWYNN DARKHOLME

Ingredients

• ✓ vegetable broth
• ricotta cheese
• egg
• salt
• black pepper
• nutmeg
• all-purpose flour
• olive oil
• morel mushroom
• garlic
• green pea
• salt
• black pepper

Instructions

1. 1 Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
2. 2 Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil.
4. 4 Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
5. 5 Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ vegetable broth
• ✓ vegetable broth
• quinoa
• olive oil
• garlic
• broccoli
• firm tofu
• mushroom
• spinach

Instructions

1. 1 In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
2. 2 While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
3. 3 Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.

By plaidpenguin

Ingredients

• ✓ vegetable broth
• water
• oat milk
• salt
• polenta
• vegan white cheese
• vegan butter

Instructions

1. 1 Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.
2. 2 Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• olive oil
• arborio rice
• prosecco
• strawberry
• goat cheese
• grana padano cheese
• balsamic vinegar

Instructions

1. 1 Warm broth in a saucepan over low heat.
2. 2 At the same time, heat olive oil in a large saucepan over medium-high heat. Add rice and stir until fully coated with oil and pale gold in color, about 2 minutes. Pour in Prosecco and stir constantly until wine is fully absorbed.
3. 3 Add 1/2 cup warm broth and stir until broth is absorbed. Add 1/2 cup broth and strawberries; stir until absorbed. Add 1/2 cup broth, Grana Padana cheese, and goat cheese; stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed and rice is tender yet firm to the bite. Stirring in the broth should take about 18 minutes in all. Turn off the heat and allow to rest 2 minutes before plating.
4. 4 Divide rice onto 2 plates and top each with 1 teaspoon balsamic vinegar.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• freekeh
• water
• olive oil
• tomato paste
• paprika
• cumin
• turmeric
• salt
• black pepper

Instructions

1. 1 Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
2. 2 Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, tomato paste, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil.
3. 3 Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.

By Nesreen

Ingredients

• ✓ vegetable broth
• navy bean
• water
• tomato paste
• maple syrup
• worcestershire sauce
• apple cider vinegar
• brown sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
4. 4 Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
5. 5 Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.

By lutzflcat

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion
• carrot
• broccoli floret
• red bell pepper
• garlic
• rice
• sazon seasoning
• adobo seasoning
• pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion, carrot, broccoli, bell pepper, and garlic; cook and stir until vegetables soften and garlic just begins to brown, about 5 minutes.
2. 2 Stir in broth, rice, sazón seasoning, and adobo seasoning; bring to a boil. Reduce the heat to low and cook until liquid is absorbed and rice is tender, about 25 minutes.
3. 3 Fluff rice with a fork to serve.

By Angie Duffy Hernandez

Ingredients

• ✓ vegetable broth
• long-grain rice
• saffron
• water
• butter
• cinnamon stick
• cardamom seed
• clove
• onion
• salt

Instructions

1. 1 Cover rice with cold water and set aside to soak for 30 minutes.
2. 2 Meanwhile, soak saffron threads in 2 tablespoons hot water in a small bowl.
3. 3 Melt butter in a large saucepan over medium heat; add cinnamon sticks, cardamom, and cloves. Fry in hot butter for 2 minutes, stirring occasionally. Add onion and sauté, stirring occasionally, until golden brown. Drain rice and add to onion mixture. Reduce heat to low and cook for 5 minutes, stirring constantly.
4. 4 Pour in boiling broth; stir in salt and saffron mixture. Cover and cook until rice is tender and liquid is absorbed, about 40 minutes.

By Kimber

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• garlic
• tomato paste
• apple cider vinegar
• molasses
• brown sugar
• worcestershire sauce
• cannellini bean
• salt
• black pepper
• parsley

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
2. 2 Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
3. 3 Sprinkle with parsley before serving.

By lutzflcat

Ingredients

• ✓ vegetable broth
• vegetable oil
• pepper
• onion stir fry mix
• garlic
• cumin
• tomato
• green chile pepper
• salt
• pepper
• corn
• tortilla chip
• cheddar cheese
• avocado

Instructions

1. 1 Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. 2 Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

By DSYLVAN

Ingredients

• ✓ vegetable broth
• mushroom
• green onion
• sesame oil
• chili oil
• white pepper
• black pepper
• red pepper flakes
• firm tofu
• cornstarch
• rice vinegar
• soy sauce
• bamboo fungus
• water
• tiger lily bud
• shiitake mushroom
• wood ear mushroom

Instructions

1. 1 In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
2. 2 In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
3. 3 In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
4. 4 In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
5. 5 In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
6. 6 Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

By Red West

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