A perfect blend of American Chinese with an Indian twist, the touch of cumin with lots of ginger sets this Indo-Chinese corn soup apart from the rest! In her new book, The Ultimate Vegan Cookbook for your Instant Pot, Kathy Hester brings it home with many fast, easy and family friendly recipes. This soup took about 5 minutes to throw together and 10 minutes in the Instant Pot. I served it with a side of naan bread for a full and hearty meal!
We all have those days that dinner is on your mind but you just can’t find the time or energy for something that takes brain power. Enter, Instant Pot. The name says it all! It takes a few trial runs to get the hang of it, but once you do you will not be able to live without it. Kathy’s new book is a great intro for some quick and easy meals to get you started. She has such a variety of flavors and types of recipes, you can’t go wrong.
Recipes from the book you must try after the Indo-Chinese Corn Soup:
Winter One Pot Lentils and Rice
Asian Steamed Dumplings
Indo-Chinese Corn Soup
CSA Layered Indian Dinner
Uttapam with Cilantro Coconut Chutney
Tomatillo-Poblano White Beans
Smoky Pecan Brussels Sprouts
Holiday Orange Spice Cake
- 5 cups 1.2 L vegetable broth (or water with a bouillon cube)
- 2 ½ cups 440 g corn kernels
- 1 cup 128 g minced carrot
- 1 cup 89 g minced cabbage
- 1 tbsp 18 g soy sauce
- 2 tsp 9 g sesame oil
- 2 tsp 8 g grated ginger 2 tsp (6 g) minced garlic
- 1½ tsp 3 g ground cumin
- Ground pepper to taste
- Add the broth, corn, carrot, cabbage, soy sauce, sesame oil, ginger, garlic and cumin to your Instant Pot.
- Cook on high pressure for 10 minutes. Let the pressure release naturally.
- Blend about 3 cups (700 ml) of the soup to thicken and return to the soup. Taste, add pepper, and reseason as needed.