Vegetarian Sop Kubis
Warm up with a comforting bowl of Vegetarian Sop Kubis, a flavorful Indonesian cabbage soup packed with vibrant vegetables and aromatic spices. This plant-based recipe features tender shredded cabbage, sweet carrots, hearty potatoes, and a rich broth infused with lemongrass, ginger, and bay leaves for a fragrant, soothing experience. Perfectly balanced with a touch of freshly ground black pepper and garnished with scallions and optional crispy fried shallots, this wholesome soup is easy to prepare in under 45 minutes. Serve it alongside steamed rice or crusty bread for a satisfying, nutritious meal that’s ideal for weeknight dinners or cozy family gatherings. This vegetarian twist on a classic Indonesian dish is sure to become a staple!
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Recipe Information
Ingredients
- 1 medium head (shredded) Cabbage
- 2 medium (sliced into thin rounds) Carrot
- 2 medium (diced) Potato
- 1 large (finely chopped) Onion
- 3 cloves (minced) Garlic
- 6 cups Vegetable stock
- 2 medium (chopped) Tomato
- 1 stalk (bruised and tied into a knot) Lemongrass
- 1 inch (sliced) Ginger
- 2 Bay leaves
- 2 tablespoons Oil
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground, adjust to taste) Black pepper
- 2 stalks (chopped for garnish) Scallions
- 0.25 cup (optional, for garnish) Fried shallots
Instructions
Heat a large pot over medium heat and add the oil.
Add the chopped onion and sauté until it softens and becomes translucent, about 3-4 minutes.
Stir in the minced garlic, ginger slices, and lemongrass, cooking for another 2 minutes until fragrant.
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they begin to break down.
Pour in the vegetable stock and bring it to a boil.
Once boiling, add the diced potatoes, carrots, bay leaves, and salt. Reduce the heat to low and let it simmer for 10 minutes.
Stir in the shredded cabbage and simmer for another 10-12 minutes, or until the vegetables are tender.
Season with black pepper and adjust the salt to taste.
Remove the bay leaves and lemongrass before serving.
Ladle the soup into bowls and garnish with chopped scallions and fried shallots (if using). Serve hot with a side of rice or crusty bread for a complete meal.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 8744 mg | 380% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 76.6 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 6293 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
