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Ingredients

• ✓ vegetable broth
• ✓ vegetable broth
• water
• couscous
• salt
• black pepper
• olive oil
• pine nut
• garlic
• shallot
• black olive
• sun-dried tomato
• flat-leaf parsley

Instructions

1. 1 Bring 1 1/4 cups vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
2. 2 Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat and set aside.
3. 3 Heat remaining 2 tablespoons olive oil in the same large skillet; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
4. 4 Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

By Erin C David

Ingredients

• ✓ vegetable broth
• butter
• spaghetti
• onion
• garlic
• jasmine rice
• salt
• pepper
• asparagus
• cashew

Instructions

1. 1 Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
2. 2 Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
3. 3 Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
4. 4 Mix asparagus and cashew halves into the rice mixture, and serve warm.

By SABRINATEE

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• long-grain rice
• saffron
• allspice
• pistachio
• butter
• pomegranate seed
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 Meanwhile, toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
3. 3 Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.

By Afiyet_olson

Ingredients

• ✓ vegetable broth
• skewer
• olive oil
• black pepper
• salt
• skim milk
• whole wheat bread
• egg
• hot pepper sauce
• cilantro
• coriander
• cumin
• garlic
• onion
• olive oil
• adzuki bean
• bulgur

Instructions

1. 1 Combine the bulgur wheat and vegetable stock in a saucepan. Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed. Set aside to cool.
2. 2 Meanwhile, in a large bowl, combine the adzuki beans, 2 tablespoons of olive oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash with a potato masher or sturdy whisk until fairly smooth. Soak the bread in milk, then squeeze out the excess; add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended. Cover, and refrigerate for 1 hour, or until firm.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four at a time. Brush with remaining olive oil. Place on a baking sheet or broiling pan.
5. 5 Bake for 10 to 15 minutes in the preheated oven. Turn over, brush again with oil, and continue baking for 5 to 10 minutes, until crispy.

By sienna

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• salt
• thyme
• garlic
• cumin
• bay leaf
• tomato
• red lentil
• tomato paste
• oregano
• black pepper
• water
• flat-leaf parsley
• lemon

Instructions

1. 1 Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
2. 2 Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
3. 3 Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.

By Jet62879

Ingredients

• ✓ vegetable broth
• cilantro
• yogurt
• couscous
• water
• lemon zest
• green olive
• tomato
• chickpea
• red potato
• butternut squash
• pepper
• salt
• cinnamon stick
• cumin
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
2. 2 Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
3. 3 In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

By Front242

Ingredients

• ✓ vegetable broth
• salt
• cooking spray
• pita bread
• lemon
• red lentil
• water
• allspice
• cinnamon
• cumin
• salt
• garlic
• celery
• tomato
• carrot
• potato
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until slightly softened, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over vegetables and stir until fragrant.
3. 3 Pour in broth, water, and lentils. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
5. 5 Bake in the preheated oven until toasted, about 8 minutes.
6. 6 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
7. 7 Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ vegetable broth
• mint
• parsley
• pomegranate molasses
• brown sugar
• bay leaf
• tomato paste
• tomato
• fava bean
• salt
• pea
• red bell pepper
• carrot
• butternut squash
• anchovy
• garlic
• onion
• olive oil
• olive oil
• red pepper flake
• paprika
• sea salt
• garlic
• cumin seed
• caraway seed
• coriander seed

Instructions

1. 1 To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside.
2. 2 Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
3. 3 Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
4. 4 Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen.
5. 5 Just before serving, stir in the chopped parsley. Top with the mint, if you like.

By XjacyX

Ingredients

• ✓ vegetable broth
• turnip
• butter
• sugar

Instructions

1. 1 Combine turnips and vegetable broth in a deep skillet over medium heat and cook until liquid has evaporated and turnips are soft, about 15 minutes. Stir in butter until melted. Sprinkle with sugar. Cook and stir over low heat until sugar has caramelized, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ vegetable broth
• cheese-filled tortellini
• cream cheese
• spinach
• crimini mushroom

Instructions

1. 1 Stir vegetable broth, tortellini, cream cheese, spinach, and mushrooms together in a slow cooker.
2. 2 Cook on Low for 5 to 6 hours.

By limetango

Ingredients

• ✓ vegetable broth
• long grain rice
• olive oil
• onion
• black-eyed pea
• cajun seasoning

Instructions

1. 1 Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a pot over medium-high heat. Sauté onion in hot oil until translucent, 5 to 7 minutes. Stir cooked rice, black-eyed peas, and Cajun seasoning into onion.
3. 3 Cover the pot with a lid and cook until flavors blend, about 10 minutes.

By plasticmsg

Ingredients

• ✓ vegetable broth
• arborio rice
• jalapeno pepper
• vegetable oil
• plain greek yogurt
• pepper jack cheese

Instructions

1. 1 Heat vegetable broth in a pot over medium-high heat until boiling; reduce heat to a simmer.
2. 2 Heat a heavy-bottomed pot over medium heat. Add rice and begin to toast, flipping it to ensure it toasts evenly. Continue until rice becomes golden and fragrant, about 10 minutes. Do not burn.
3. 3 Remove rice from the pot. Add jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Add toasted rice and stir to absorb the jalapeno flavor.
4. 4 Stir 1/2 cup heated broth into the rice mixture until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice has doubled in size. Add Greek yogurt. Mix well until melted and incorporated, adding more broth as necessary until rice is al dente.
5. 5 Turn off heat and add pepper Jack cheese, saving 1 to 2 teaspoons as garnish. Wait until starches settle, about 2 minutes. Distribute evenly between 4 plates. Top with reserved pepper Jack cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• raspberry
• raspberry jam
• red wine vinegar
• lamb leg
• rosemary

Instructions

1. 1 In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
2. 2 Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
4. 4 Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
5. 5 While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

By Emma Officer

Ingredients

• ✓ vegetable broth
• potato
• water
• garlic
• rice milk

Instructions

1. 1 Combine potatoes, water, broth, and garlic in a pot. Bring to a boil; reduce heat to medium-low and cook until soft, about 15 minutes.
2. 2 Drain potatoes and reserve cooking water. Return potatoes to the pot and stir over medium heat until any excess moisture is cooked off, about 1 minute.
3. 3 Remove pot from heat. Add some reserved cooking water and rice milk, alternating between them, while stirring vigorously. Stop before potatoes become too soggy or liquid begins to accumulate in the pot.

By moomin

Ingredients

• ✓ vegetable broth
• russet potato
• garlic
• salt
• butter
• milk
• parmesan cheese
• nutmeg

Instructions

1. 1 Combine vegetable broth, potatoes, garlic, and 2 teaspoons salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 15 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.
3. 3 Strain potatoes and place back in the pot; mash until creamy. Mix in butter, milk, and Parmesan cheese. Season with remaining salt and nutmeg.

By Allrecipes Member

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
• butter
• sweet potato
• thyme
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Add sweet potato rounds in a single layer and cook until golden, about 4 minutes. Flip and cook for 4 minutes more. Pour vegetable broth over the sweet potatoes and sprinkle with thyme, salt, and pepper.
2. 2 Close and lock lid. Select high pressure according to manufacturer's instructions; set timer for 2 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 lid.

By Fioa

Ingredients

• ✓ vegetable broth
• brown rice
• water
• taco seasoning mix
• salt
• black pepper

Instructions

1. 1 Combine rice, water, broth, taco seasoning, salt, and pepper in a saucepan. Bring to a boil. Cover and reduce to a simmer; cook until all liquid is absorbed, about 40 minutes. If some liquid remains, cover and cook for 5 to 10 minutes more. Fluff with a fork and remove from heat.

By TheBlondeBaker

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
• butter
• pancetta bacon
• brussels sprout
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and add pancetta; cook until crispy, about 3 minutes. Add Brussels sprouts; cook until golden, about 7 minutes. Pour vegetable broth over Brussels sprouts and sprinkle with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set 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 lid.

By Fioa

Ingredients

• ✓ vegetable broth
• olive oil
• leek
• water
• potato
• cayenne pepper
• salt

Instructions

1. 1 Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
2. 2 Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
3. 3 Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

By plasticRobot

Ingredients

• ✓ vegetable broth
• turnip
• olive oil
• milk
• salt
• za'atar
• black pepper
• mint

Instructions

1. 1 Put turnips and broth in a large saucepan. If necessary, add water to cover vegetables. Bring to a boil; reduce heat and simmer, covered, until tender, 20 to 30 minutes.
2. 2 Drain; return vegetables to the pan. Drizzle with oil. Let stand, 2 to 3 minutes.
3. 3 Meanwhile, heat 1/3 cup milk in a small saucepan over low heat until very warm. Mash turnips until light and fluffy. Stir in warm milk, salt, za'atar, and pepper. Stir in additional milk as desired. Sprinkle with fresh mint just before serving.

By Juliana Hale

Ingredients

• ✓ vegetable broth
• cabbage
• celery
• yellow onion
• mushroom
• bean sprout
• green onion
• jalapeno pepper
• sriracha sauce

Instructions

1. 1 Combine vegetable broth, cabbage, celery, onions, and mushrooms in a large stockpot. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
2. 2 Place 1/4 cup bean sprouts into 4 serving bowls. Divide green onions and jalapenos among the bowls. Ladle soup into each bowl and add Sriracha sauce. Serve immediately.

By Mr Big Business

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion
• carrot
• quinoa
• walnut
• parsley

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
2. 2 In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

By JBUCK123

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• carrot
• celery
• tarragon
• white wine

Instructions

1. 1 Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Sauté onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.
2. 2 Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.

By BZARNETT

Ingredients

• ✓ vegetable broth
• basmati rice
• quinoa
• tomato
• raisin
• parsley
• salt
• black pepper
• allspice
• sage

Instructions

1. 1 Bring vegetable broth to a boil in a large saucepan. Stir in basmati rice, quinoa, tomatoes, raisins, parsley, salt, pepper, allspice, and sage. Reduce heat and simmer until broth is absorbed and quinoa is tender, about 20 minutes.

By kmforestlakeMN

Ingredients

• ✓ vegetable broth
• soy sauce
• worcestershire sauce
• garlic
• beef tenderloin
• red wine
• green onion

Instructions

1. 1 Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
2. 2 Remove beef from the marinade and pat dry with paper towels.
3. 3 Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

By betsyjane

Ingredients

• ✓ vegetable broth
• lentil
• water
• wild rice
• mixed vegetable
• milk
• american cheese

Instructions

1. 1 Rinse and sort lentils, discarding any debris or blemished lentils.
2. 2 Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
3. 3 Using a medium saucepan cook rice according to package directions.
4. 4 In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

By CORWYNN DARKHOLME

Ingredients

• ✓ vegetable broth
• olive oil
• celery
• onion
• garlic
• potato
• salt
• black pepper

Instructions

1. 1 Combine olive oil, celery, onion, and garlic in a multi-functional pressure cooker (such as Instant Pot). Select Saute function and cook, stirring occasionally, for 5 minutes. Add potatoes, broth, salt, and pepper and stir. Close and lock the lid and set the steamer valve to Sealing.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
4. 4 Use an electric hand mixer or blender to puree the soup until smooth. Serve while warm or let cool and serve as a chilled soup on a hot day.

By sashman

Ingredients

• ✓ vegetable broth
• pea
• potato
• butter
• chicken broth
• salt
• parsley
• mint

Instructions

1. 1 Put peas in a bowl.
2. 2 Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
3. 3 Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
4. 4 Stir in parsley and mint.

By ChefBillT