Vegan Sayur Sop (Indonesian Vegetable Soup)

Delight in the comforting simplicity of Vegan Sayur Sop, a wholesome Indonesian vegetable soup that's both nourishing and full of vibrant flavors. This plant-based twist on a traditional favorite comes together with a medley of fresh ingredients like tender carrots, hearty potatoes, crisp green beans, and sweet corn rounds, simmered in a flavorful vegetable broth infused with garlic, shallots, and white pepper. A finishing touch of chopped celery, juicy tomato wedges, fried shallots, and spring onions adds layers of texture and aroma to this satisfying dish. Ready in just 45 minutes, this versatile vegan soup is perfect as a light meal or a soul-warming starter. Bring the authentic taste of Indonesia to your table with this easy, one-pot recipe that’s ideal for weeknight dinners or cozy gatherings.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 medium shallots, thinly sliced
• 2 medium carrot, sliced
• 1 large potato, diced
• 150 grams green beans, cut into 2-inch pieces
• 200 grams cabbage, roughly chopped
• 1 large corn on the cob, cut into smaller rounds
• 6 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 2 stalks celery, chopped
• 1 medium tomato, cut into wedges
• 2 tablespoons fried shallots
• 2 stalks spring onions, chopped

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the minced garlic and sliced shallots to the pot and sauté until fragrant, about 2-3 minutes.

Step 3

Add sliced carrots, diced potato, green beans, and corn rounds to the pot. Stir to coat the vegetables in the oil and spices.

Step 4

Pour in the vegetable broth and bring the mixture to a boil.

Step 5

Once boiling, reduce the heat to low and let it simmer for about 10 minutes, or until the potatoes and carrots are tender.

Step 6

Stir in the cabbage, salt, and white pepper. Simmer for another 5 minutes until the cabbage is cooked.

Step 7

Add the chopped celery and tomato wedges, allowing them to cook for an additional 3-5 minutes.

Step 8

Taste the soup and adjust the seasoning if necessary.

Step 9

Serve the soup hot, garnished with fried shallots and chopped spring onions.

Nutrition Facts

Serving size	(2568.5g)

Amount per serving	% Daily Value*
Calories	1376.8

Total Fat 47.6g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 5945.3mg	0%
Total Carbohydrate 213.0g	0%
Dietary Fiber 41.7g	0%
Total Sugars 51.2g
Protein 42.6g	0%

Vitamin D 0IU	0%
Calcium 515.7mg	0%
Iron 14.0mg	0%
Potassium 5829.5mg	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: 29.5%

Protein: 11.7%

Carbs: 58.7%