Vegetarian Sayur Sop

tofu

🥗Healthier: tempeh

💰Cheaper: cooked chickpeas

Tempeh adds protein and is often more affordable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock enhances flavor without extra cost.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity at a lower cost.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Frozen options are often more economical and last longer.

Crush 5 cloves of garlic and add to water.

Crush white peppercorn and add to the water.

Turn on the cooker and bring the water to a boil.

Cut potato and carrot into small chunks.

Once the water is boiling, add the potato and carrot and cook until the potato is cooked through.

Prepare the rest of the vegetables: cut cauliflower and broccoli into small chunks, clean and cut green beans, slice spring onion, and cut tomato into small pieces.

Check the potato; once cooked, add cauliflower and green beans, cooking for another 3 minutes.

Add broccoli and cook for another minute.

Add cabbage and cook for another 30 seconds.

Season with salt and mushroom bouillon powder, then add tomato and spring onion.

Turn off the cooker and add around 3 teaspoons of Asian celery, mixing well.

Plate the soup and optionally add rice noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens