My probably last recipe for the year is an Indonesian Vegetable Soup, a soup my mom learned to cook directly from Indonesian women. Even though there’s hundreds of meals my mom could make when the whole family is around, making this vegetable soup is an absolute crowd pleaser since it includes all kinds of vegetables, tofu, rice and an option of greens, so there’s something for everyone. Even my grandpa, who is 85 years old loved it and he’s never had tofu before in his life.
Indonesian Vegetable Soup
makes 2 very filling portions
You will need:
- about 1/2 l chicken broth (or vegetable broth)
- 2-3 small potatoes, peeled and cut into cubes
- 2 medium carrots, peeled and cut into slices
- 1 handful of green beans, washed
- 100g tofu, cut into cubes
- 4 garlic cloves, crushed
- 2 tbsp. olive oil
- optional: chilli (or sambal oelek), basmati rice, pak choi, bean sprouts
- Start by heating up the chicken broth in a pot. You can use vegetable broth instead, but the flavor will be more intense if chicken broth is used. Once it simmers, add the potatoes and carrots.
- After about 10 minutes add the green beans and tofu. Wait another 10 minutes until everything is cooked completely.
- In a small pan heat up the olive oil and fry the garlic. Once lightly golden, scoop 1 ladle of soup into the pan and stir to mix the garlic and the soup. Then transfer the garlic-soup mixture back into the soup pot. Heat everything up for another 5 minutes and season with salt (and chilli).
- Serve with basmati rice, bean sprouts and blanched pak choi.