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Indonesian Vegetable Soup 2

Serves 4 to 6 Soup vegetarian, Soups

Indonesian Vegetable Soup 2

Indonesian Vegetable Soup 2 is a comforting staple of Indonesian home cooking, prepared with the simplicity and care that defines family meals across the archipelago. This dish is a beloved addition to everyday tables, where it's cooked with a touch of intuition rather than strict measurements. Here, the salt is judged by hand, and a generous use of olive oil brings richness to the broth, making it a welcoming presence during any meal.

The soup is a celebration of mixed vegetables, each bite offering a medley of textures and flavors, harmonized by the savory depth of the vegetable broth. A hint of black pepper adds subtle warmth, while the fine sea salt enhances the natural sweetness of the onions and other vegetables. It's a dish that invites you to savor the balance of fresh ingredients, seasoned to taste and shared with those around you.

Ingredients

  • 400 gmixed vegetables — carrot celery potato
  • 1onion
  • 1.5 Lvegetable broth
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion to the pot and stir occasionally. Cook until the onion becomes translucent and fragrant, ensuring it doesn't brown, as this will form the aromatic base of your soup.
  2. Prepare 400 g of mixed vegetables, ensuring they are cut into bite-sized pieces for even cooking. Add the vegetables to the pot with the softened onions. Stir them together, allowing the vegetables to coat in the aromatic oil.
  3. Pour in 1.5 liters of vegetable broth, stirring to combine with the vegetables and onions. Increase the heat to bring the mixture to a gentle simmer. This will allow the flavors to meld and the vegetables to begin softening.
  4. Continue to simmer the soup until the vegetables are tender yet still hold their shape. The vegetables should be vibrant in color and yield slightly to a fork, indicating they are cooked through but not mushy.
  5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary. This step ensures the soup has a balanced flavor profile.
  6. Finish the soup by drizzling a small amount of olive oil over the top before serving. This adds a touch of richness and enhances the overall flavor. Serve the soup hot, ideally with a side of steamed rice or crusty bread for a complete meal.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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