Soy-Free Sayur Sop (Indonesian Vegetable Soup)

Discover the comforting flavors of Soy-Free Sayur Sop, a wholesome twist on the classic Indonesian vegetable soup. This hearty dish is brimming with vibrant ingredients like carrots, potatoes, green beans, sweet corn, and cabbage, paired with tender chicken and aromatic notes of garlic, shallots, lemongrass, and bay leaf. Perfect for those avoiding soy products, this soup is cooked in a light, clear broth that captures the essence of traditional Indonesian cuisine. Ready in just 50 minutes, it’s an easy, nutritious meal ideal for weeknight dinners or cozy gatherings. Garnish with fresh celery leaves or cilantro for a burst of freshness, and serve it as a standalone dish or alongside steamed rice for a complete Indonesian-inspired feast.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium, sliced into rounds carrots
• 2 small, peeled and diced potatoes
• 100 grams, trimmed and cut into 1-inch pieces green beans
• 1 cob, kernels removed sweet corn
• 100 grams, chopped white cabbage
• 1 medium, diced tomato
• 1.5 liters water
• 3 minced garlic cloves
• 2 finely chopped shallots
• 200 grams, cut into bite-sized pieces chicken breast
• 2 teaspoons, or to taste salt
• 0.5 teaspoon, or to taste pepper
• 2 tablespoons, chopped celery leaves or cilantro
• 1 tablespoon vegetable oil
• 1 lightly smashed lemongrass stalk
• 1 whole bay leaf

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and chopped shallots, and sauté until they become fragrant and translucent, about 2-3 minutes.

Step 2

Add the chicken breast pieces to the pot, cooking until they are no longer pink on the outside, approximately 3-4 minutes.

Step 3

Pour in 1.5 liters of water and bring to a boil. Add the lemongrass stalk and bay leaf to the pot for added aroma.

Step 4

Once the water is boiling, add the carrots and potatoes. Allow them to cook for about 10 minutes, or until they start softening.

Step 5

Add the green beans, sweet corn kernels, white cabbage, and diced tomato to the pot. Stir well and continue to simmer for another 10 minutes, until all the vegetables are tender.

Step 6

Season the soup with salt and pepper to taste. Stir well to ensure the seasonings are evenly distributed.

Step 7

Turn off the heat and discard the lemongrass stalk and bay leaf.

Step 8

Ladle the soup into bowls and garnish with chopped celery leaves or cilantro before serving.

Nutrition Facts

Serving size	(2728.6g)

Amount per serving	% Daily Value*
Calories	944.3

Total Fat 19.2g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 9.2g
Cholesterol 86mg	0%
Sodium 6727.0mg	0%
Total Carbohydrate 159.9g	0%
Dietary Fiber 21.1g	0%
Total Sugars 39.6g
Protein 47.8g	0%

Vitamin D 0IU	0%
Calcium 385.1mg	0%
Iron 12.7mg	0%
Potassium 3440.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.2%

Protein: 19.1%

Carbs: 63.7%