Type what you have

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

Ingredients

• ✓ vegetable broth
• peanut oil
• shallot
• carrot
• green bean
• bok choy
• soy sauce

Instructions

1. 1 Heat oil in a wok over high heat. Add one ingredient after another, stir-frying each for the indicated amount of time: shallots for 3 minutes, carrots for 3 minutes, green beans for 2 minutes, and bok choy for 2 minutes. Add broth and simmer for 2 minutes. Stir in soy sauce and serve.

By Robyn Webb

Ingredients

• ✓ vegetable broth
• celery root
• heavy cream
• salt
• white pepper
• nutmeg
• parsley
• bread
• butter

Instructions

1. 1 Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
2. 2 Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
3. 3 Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
4. 4 Ladle soup into bowls and garnish with chopped parsley and croutons.

By Leckerschmecker

Ingredients

• ✓ vegetable broth
• shiitake mushroom
• miso paste
• soy sauce
• firm tofu
• green onion

Instructions

1. 1 Heat vegetable broth to a boil in a saucepan. Add mushrooms; reduce heat to low, and simmer 4 minutes.
2. 2 Whisk miso paste and soy sauce together in a small bowl; stir into broth along with tofu and continue cooking 1 minute more. Divide soup among bowls; top with green onions to serve.

By Claudia

Ingredients

• ✓ vegetable broth
• gluten-free elbow pasta
• butternut squash
• soy milk
• salt
• cayenne pepper
• nutmeg
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
2. 2 Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.

By MyNutriCounter

Ingredients

• ✓ vegetable broth
• chickpea
• water
• olive oil
• tahini
• lemon juice
• garlic
• harissa paste
• salt

Instructions

1. 1 Soak chickpeas in water for about 2 hours, rubbing occasionally while soaking to help remove the outer skin. Discard any skins that come loose. Drain chickpeas.
2. 2 Combine chickpeas, water, and 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 20 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.
4. 4 Strain chickpeas, reserving 3/4 cup of cooking liquid. Set aside 1/4 cup cooked chickpeas for garnish and transfer remaining chickpeas into the bowl of a food processor fitted with a blade. Add 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth, about 3 minutes, scraping down the sides. Add 1/2 cup of the reserved cooking liquid. Blend until creamy adding more liquid if necessary. Mix in 5 teaspoons harissa paste and salt.
5. 5 Scrape hummus into a bowl. Drizzle remaining 1 tablespoon olive oil and 1 teaspoon harissa paste and swirl with a knife, but do not mix in completely. Sprinkle with the reserved, whole chickpeas. Serve at room temperature.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• tomato
• onion
• jalapeno pepper
• sugar
• salt
• black pepper
• vegan butter
• cornstarch

Instructions

1. 1 Stir tomatoes, onion, and jalapeno peppers together in a stockpot. Add vegetable broth, sugar, salt, and black pepper. Bring to a boil, stirring often. Continue to boil for 20 minutes. Remove from heat and allow to cool slightly, 10 to 15 minutes.
2. 2 Transfer soup carefully to the bowl of a food processor or blender and puree to desired consistency.
3. 3 Place the stockpot back over medium heat. Add vegan butter and cornstarch; whisk together. Stir in 1/2 cup of the soup; continue adding remaining soup while stirring. Cook until heated through, about 5 minutes. Serve.

By cookingfor9

Ingredients

• ✓ vegetable broth
• butter
• all-purpose flour
• sherry wine
• gorgonzola cheese
• chanterelle mushroom
• salt-free seasoning blend
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
2. 2 Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.

By SamnGoodSauce

Ingredients

• ✓ vegetable broth
• ✓ vegetable broth
• onion
• garlic
• jalapeno pepper
• sweet potato
• chili powder
• cumin
• paprika
• oregano
• red pepper flakes
• tomato paste
• tomato
• kidney bean

Instructions

1. 1 Heat 5 tablespoons vegetable broth in a large skillet over medium heat. Cook and stir onion, garlic, and jalapeno pepper in the hot broth until slightly tender, about 5 minutes. Add sweet potatoes, chili powder, cumin, paprika, oregano, and red pepper flakes to onion mixture. Pour remaining 2 cups vegetable broth over sweet potato mixture.
2. 2 Bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir tomatoes and kidney beans into sweet potato mixture and simmer over low heat until flavors have blended, about 45 minutes.

By AR Cook