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Soup · Indonesian

Sayur Asem (Sour Vegetable Soup)

35 min Serves 4 ~140 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 150 g fine green beans, trimmed
  • 2 sweetcorn cobs
  • 1 courgette, diced
  • 2 tbsp tamarind paste
  • 3 shallots
  • 2 garlic cloves
  • 1000 ml vegetable stock
  • 1 tsp palm sugar

Nutrition (per serving)

Calories
140 kcal
Protein
5.4 g
Carbohydrate
24.8 g
of which sugars
10.1 g
Fat
1.6 g
of which saturates
0.3 g
Fibre
4 g
Salt
1.92 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cut the sweetcorn cobs into thick rounds.

  2. 2

    Blend the shallots and garlic to a paste and fry in a large pot for 3 minutes until fragrant.

  3. 3

    Pour in the vegetable stock, add the tamarind paste and palm sugar and bring to a simmer.

  4. 4

    Add the sweetcorn and courgette and simmer for 10 minutes.

  5. 5

    Add the green beans and simmer for a further 6-7 minutes until all the vegetables are tender.

  6. 6

    Season with a little salt and serve hot.

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