By Ferdian Lie
Sop Sayur Rempah (Oilless Spicey Veggie Soup)
11 steps
Prep:10minCook:25min
NO OIL DISH! Super quick, hearty, strong spices flavor dish inspired by Indonesian Oxtail soup. This dish uses the same method of cooking but 100% plant-based. Use any vegetables you like, but don't forget to include mushroom for more umami and fuller taste.
TIPS: If you want stronger spices flavor, grind all (except cinnamon stick) into a powder.
Updated at: Thu, 17 Aug 2023 04:44:28 GMT
Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
10
Low
Nutrition per serving
Calories110.8 kcal (6%)
Total Fat1.2 g (2%)
Carbs24.9 g (10%)
Sugars6.3 g (7%)
Protein4.5 g (9%)
Sodium1222 mg (61%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Aromatic
Spices
Veggie
160 grcarrot
cut as desired
300 grbroccoli
cut as desired
120 grcauliflower
cut as desired
300 grtempeh
diced and, optional, roasted until very brown at 200°c
30 grdried shitake mushroom
Seasoning and Liquid
Condiments
Instructions
Step 1
1. Dry roast all the spices in a pan until fragrant.
Step 2
Set aside (Check notes above for a tip).
Dry Roast Aromatic
Step 3
Put the cut aromatic on a frying pan.
Step 4
Cook on medium heat until all aromatic turns deep brown.
Making The Soup
Step 5
Combine stock/water, toasted spices, aromatics, roasted tempeh, and dried shitake mushroom into a stock pot.
Step 6
Simmer for 15 minutes.
Step 7
Add carrot and cook until half tender.
Step 8
Add the remaining vegetables and simmer for 5 minutes.
Step 9
Done.
Serving
Step 10
Serve the soup in a bowl and sprinkle with sliced spring onion, parsley, tomato wedges, and fried shallot.
Step 11
Eat with rice.
Notes
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