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Sayur Sop: Indonesian Vegetable Soup (Vegan)

  • Author: Nunuk Sri Rahayu
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 3 1x
  • Category: Vegetables
  • Method: Boiling
  • Cuisine: Indonesian
  • Diet: Vegan


Sayur sop is a simple vegetable soup that is very popular in Indonesian home cooking. It’s healthy, vegan, light, and nutritious. Add some noodles or pasta to make it a one-pot meal.


  • 3 cloves garlic, peeled, chopped
  • 3 shallots, peeled, chopped
  • 1 tsp white peppercorn
  • 1 carrot, peeled, chopped
  • 2 medium potatoes, peeled, cubed
  • 100 gr white cabbage, remove the stalk, cut into bite size
  • 50 gr french beans (optional)
  • 1 stalk spring onion, sliced
  • 1 stalk celery, sliced or knotted
  • Salt to taste
  • 0.5 tsp mushroom stock powder
  • 2 tbsp cooking oil
  • 1.5 lt water


  1. Blend or pound the garlic, shallots and white peppercorn into a fine paste.
  2. Boil the water over high heat.
  3. In another pan, heat the cooking oil over a medium flame, and saute the garlic paste until fragrant (around 2 minutes).
  4. Add the sauteed garlic paste into the boiling water, cook for around 5 minutes over medium heat.
  5. Add the salt and the mushroom stock.
  6. Add the carrot, potato and french beans. Continue to cook for around 10 minutes.
  7. Add the white cabbage, spring onion and celery. Cook for another 5 minutes.
  8. Turn off the heat and leave the soup to rest for a while before serving.


  • Adding some pasta such as macaroni will make it into a one pot meal.
  • Do not cook the vegetables too long to retain the crunch and nutritional value.

Keywords: Vegetarian clear soup, simple vegetarian dishes, asian soups