Sayur Sop: Indonesian Vegetable Soup (Vegan)

Method8 steps · about 40 min

1. 1

   Step 1: Blend or pound the garlic (3 cloves), shallots (3) and white peppercorn (1 tsp) into a fine paste.

   Uses 3 cloves garlic, peeled, chopped · 3 shallots, peeled, chopped · 1 tsp white peppercorn

2. 2

   Step 2: Boil the water (1.5 L) over high heat.

   Uses 1.5 L water

3. 3

   Step 3: In another pan, heat the cooking oil (2 tbsp) over a medium flame, and saute the garlic paste until fragrant (around 2 minutes).

   Sauté vegetable-soup aromatic paste · 2 minUses 2 tbsp cooking oil · garlic shallot and white-pepper paste

4. 4

   Step 4: Add the sauteed garlic paste into the boiling water, cook for around 5 minutes over medium heat.

   Cook garlic broth · 5 minUses boiling soup water · fried garlic-shallot pepper paste

5. 5

   Step 5: Add the salt (to taste) and the mushroom stock.

   Uses aromatic clear soup broth · Salt to taste · 0.5 tsp mushroom stock powder

6. 6

   Step 6: Add the carrot (1) and potato (2), plus French beans (50 g) if using, and cook for about 10 minutes.

   Cook carrot and potato · 10 minUses seasoned clear soup broth · 1 carrot, peeled, chopped · 2 medium potatoes, peeled, cubed · 50 g French beans (optional)

7. 7

   Step 7: Add the cabbage, spring onion (1 stalk) and celery (1 stalk). Cook for another 5 minutes, until the potatoes are tender and the vegetables are cooked to your preference.

   Cook cabbage · 5 minUses soup with cooked carrot potatoes and optional beans · 100 g white cabbage, stalk removed and cut bite-sized · 1 stalk spring onion, sliced · 1 stalk celery, sliced or knotted

8. 8

   Step 8: Turn off the heat and leave the soup to rest for a while before serving.

   Uses finished Indonesian vegetable soup