Chef Jacki Passmore
Mixed Vegetable Soup (Sayur Campur)
Category
Soup & Stew
Servings
6 - 8 servings
Prep Time
10 minutes
Cook Time
30 minutes
Author:
Chef Jacki Passmore
Ingredients
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1/2 cup Organic Cabbage, chopped
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2 packages Organic Tofu (use Soft Tofu) cut into 1/2 inch cubes
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1 large Organic Tomato, sliced
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1 medium Organic Carrot, sliced
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1 large Onion, chopped
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2 cloves Organic Garlic
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1 tablespoon Oil
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1 Bay Leaf
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1/2 Ginger Root, shredded
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1/2 teaspoon Ground White Pepper
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2 teaspoons Salt
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1 teaspoon Tamarindo - (tamarind)
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Cilantro or Coriander, chopped
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8 cups Stock or Water
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Dry Fried Onion (see recipe below)
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Small Red Onions or Shallots
Dry Fried Onion
Directions
In a sauté pan, cook the chopped onion and garlic in vegetable oil until soft.
Add the bay leaf, ginger, pepper, salt and tamarind and cook for 2 minutes.
Bring stock or water to boil in a large pot.
Add the cabbage, tofu, tomato, carrot and onion/garlic mixture and simmer for 20 minutes.
Garnish with dry fried onion and fresh cilantro or coriander.
Dry Fried Onion Flakes
Peel the small red onions and slice as thinly as possible. Absorb excess moisture with paper towels.
Heat a heavy frying pan and wipe with an oiled cloth. At moderate heat add the onion.
Cook uncovered on both sides until the onion is browned and dry. Ensure that the onion is completely dried by placing it in a warm oven for at least 30 minutes.
Store in an airtight container. (This is a slow cooking process to keep the onions from burning and getting bitter. If onions become soft after storage, re-crisp in a warm oven for a few minutes.)
Filed in:
Bay,
Cilantro,
Ginger Root,
Mixed Vegetable Soup (Sayur Campur),
Organic Cabbage,
Organic Carrots,
Organic Garlic,
Organic Red Onions,
Organic Tofu,
Organic Tomatoes,
Organic Yellow Onions,
Shallots,
Soup & Stew,
Tamarind,
Tamarindo
