Vegan Soto
A traditional Indonesian soup for vegans.
Equipment
- 1 large cooking pot or stock pot
Ingredients
- 4 stalks leeks medium to large
- 1 stalk celery
- 4 stems coriander
- 1/2 bunch leaf celery
- 1 tsp cumin ground
- 1/2 tbsp galangal ground
- 1 tbsp tumeric ground
- 2 and 1/2 vegetable broth cube
- 5.4 cups = 1300ml water
- 3 or 4 large carrots
Instructions
- Wash and slice the leeks, leaving most of the top green parts of the plant.
- Add this to a large cooking pot with the cumin, galangal and tumeric
- Sautée in water or coconut oil until the leek is starting to look soft.
- Add the sliced carrots and 1 stalk of sliced celery.
- Add all the water and the vegetable cubes.
- Boil the soup until the carrots are tender. Now add the small fried tofu (cut in small bars) that can be made the day before.
- Add salt to tast. Wash the celery leaves and chop in pieces. Keep one that is not chopped and add it to the soup. Top off the soup with the rest of the celery leaves. Optional, add fresh raw bean sprouts. Photo: instead of tofu, tempeh is added.
- Serve hot in a soup bowl. Serve the rice in a separate bowl.
Notes
Instead of tofu , fried or baked, you can use fried tempeh. Adding a sprinkle of lemon juice can add extra flavor. It is important to eat the soup while it is hot.
You can keep leftover soup for one day. The fried little onions as a topping is optional. You can buy those at the asian market.