Vegetable broth

Ingredients

• 1/4 cup basil leaves , roughly chopped
• 2 teaspoons oil
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped french beans
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped potatoes
• 1/4 cup finely chopped cabbage
• 2 teaspoons finely chopped celery
• 1/4 cup spaghetti , broken into 25 mm. (1") pieces
• salt and to taste

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Preparation

• Blend the basil leaves with ¼ cup of water in a mixer and keep aside.
• Heat the oil in a pressure cooker, add the onions, french beans, carrots, potatoes, cabbage and celery and sauté on a medium flame for 3 to 4 minutes.
• Add the spaghetti, 4 cups of hot water, salt and pepper, mix well and pressure cook on a high for 2 whistles.
• Allow the steam to escape using quick release method, (refer handy tip) before opening the lid.
  
• Add the basil paste, mix well and simmer for a minute.
• Serve hot.

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