Sayur Sop: Indonesian Vegetable Soup (Vegan)
Warm Your Soul with Sayur Sop: A Comforting Indonesian Vegetable Soup (Vegan)
Looking for a hearty and healthy soup that’s packed with flavor? Look no further than Sayur Sop, a beloved Indonesian vegetable soup! This vibrant and nourishing dish is a staple in Indonesian households, and for good reason. It’s incredibly easy to make, customizable to your liking, and bursting with fresh vegetables. Sayur Sop translates to ‘vegetable soup’ and that’s exactly what you get – a beautiful medley of goodness in a flavorful broth.
This vegan version stays true to the traditional flavors while being completely plant-based. It’s perfect for a cozy weeknight dinner, a light lunch, or even as a comforting pick-me-up when you’re feeling under the weather. The key to a great Sayur Sop is the fragrant spice paste and the balance of sweet and savory flavors. Don’t be afraid to adjust the vegetables to what’s in season or what you have on hand!
What makes Sayur Sop special?
- Flavorful Broth: The base of the soup is a simple yet flavorful broth, enhanced by a fragrant spice paste made from garlic, shallots, and white pepper.
- Nutrient-Packed: Loaded with a variety of vegetables, Sayur Sop is a fantastic way to get your daily dose of vitamins and minerals.
- Comfort Food: This soup is the epitome of comfort food – warm, nourishing, and satisfying.
- Easy to Customize: Feel free to add or substitute vegetables based on your preferences and what’s available.
Tips for the Best Sayur Sop:
- Spice Paste: Don’t skimp on the spice paste! It’s the foundation of the soup’s flavor. Using a mortar and pestle or a food processor will help you achieve a smooth paste.
- Vegetable Texture: Cook the vegetables until they are tender-crisp. You want them to retain some texture, not become mushy.
- Broth Flavor: Adjust the salt and mushroom stock powder to your taste. You can also add a touch of sugar to balance the flavors.
- Garnish: Garnish with fresh herbs like parsley or cilantro for added freshness.
Frequently Asked Questions
Q: Can I use different vegetables in Sayur Sop?
A: Absolutely! Feel free to substitute or add vegetables like green beans, corn, or sweet potatoes.
Q: Is Sayur Sop spicy?
A: Traditionally, Sayur Sop is not spicy. However, you can add a pinch of chili flakes or a sliced chili pepper if you prefer a little heat.
Q: Can I make Sayur Sop ahead of time?
A: Yes, Sayur Sop can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop even more over time.
Q: What is mushroom stock powder?
A: Mushroom stock powder is a concentrated powder made from dried mushrooms. It adds a savory umami flavor to the soup. You can find it at most Asian grocery stores or online.
Q: Can I use vegetable broth instead of water and mushroom stock?
A: Yes, you can! Using a good quality vegetable broth will add even more flavor to the soup. Just adjust the salt accordingly.
Sayur Sop: Indonesian Vegetable Soup (Vegan)
Ingredients
- 3 cloves garlic
- 3 tablespoons shallots
- 0.5 teaspoon white peppercorns
- 2 tablespoons cooking oil
- 1.5 liters water
- 1 carrot
- 1 potato
- 0.5 teaspoon salt to taste
- 0.5 teaspoon mushroom stock powder
- 1 celery stalk
- 1 spring onion stalk
- 1 cabbage
Instructions
- Blend or pound the garlic, shallots and white peppercorns into a fine paste.
- Boil the water over high heat.
- In another pan, heat the cooking oil over a medium flame, and saute the garlic paste until fragrant (around 2 minutes).
- Add the sauteed garlic paste into the boiling water, cook for around 5 minutes over medium heat.
- Add the salt and the mushroom stock.
- Add the carrot, potato and french beans. Continue to cook for around 10 minutes.
- Add the white cabbage, spring onion and celery. Cook for another 5 minutes.
- Turn off the heat and leave the soup to rest for a while before serving.
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