Indonesian vegetable soup – Cap Cay Kuah

Ingredients for 2 servings:

• 1 medium-sized potato(s), waxy
• 300 g water
• 6 g vegetable stock powder
• 1 small broccoli
• 50 g carrot(s)
• 1 leaf of white cabbage
• 2 small Kailan (Chinese broccoli), alternatively chard or spinach
• 10 g ginger
• 2 tbsp sunflower oil
• 2 tbsp soy sauce, light
• Salt and pepper, black

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

A soup usually eaten with rice. Recipe from Lombok, Indonesia.

Wash and peel the potatoes, and chop them into bite-sized pieces. Heat the water, dissolve the vegetable stock in it, and cook the potato pieces for 20 minutes until al dente. Strain and reserve the stock. Meanwhile, wash and trim the remaining vegetables and chop them into bite-sized pieces. Heat the sunflower oil in a wok. Add all the vegetable ingredients and stir-fry for 3 minutes. Deglaze with the vegetable stock. Mix in the soy sauce and season with salt and freshly ground black pepper. Divide among the serving dishes, serve warm, and enjoy.