Ingredients with Measurements:
- 2 cups of chopped chayote squash
- 1 cup of chopped carrots
- 1 cup of chopped potatoes
- 1 cup of chopped green beans
- 1 cup of chopped cabbage
- 1 cup of chopped spinach
- 1 cup of chopped tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 tablespoon of vegetable oil
- 6 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until fragrant.
3. Add the chopped chayote squash, carrots, potatoes, green beans, cabbage, and spinach to the pot.
4. Pour in 6 cups of water and stir in the salt, black pepper, coriander powder, and cumin powder.
5. Bring the soup to a boil and then reduce the heat to low.
6. Simmer the soup for 30 minutes or until the vegetables are tender.
7. Add the chopped tomatoes to the pot and simmer for an additional 5 minutes.
8. Serve the soup hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 120
Fat: 2g
Carbohydrates: 24g
Protein: 4g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- Chayote squash can be substituted with zucchini or yellow squash.
- Carrots can be substituted with sweet potatoes or parsnips.
- Potatoes can be substituted with turnips or rutabagas.
- Green beans can be substituted with snap peas or snow peas.
- Cabbage can be substituted with kale or collard greens.
- Spinach can be substituted with Swiss chard or beet greens.
- Tomatoes can be substituted with canned tomatoes or tomato sauce.
Variations:
- Add cooked chicken or shrimp to the soup for a protein boost.
- Use vegetable broth instead of water for a richer flavor.
- Add a tablespoon of soy sauce or fish sauce for a savory umami flavor.
- Garnish the soup with chopped fresh herbs like cilantro or parsley.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Don't overcook the vegetables, as they will become mushy.
- Taste the soup and adjust the seasoning as needed.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs like cilantro or parsley.
Pairings:
Serve the soup with crusty bread or rice.
Suggested side dishes:
A simple green salad or roasted vegetables would be a great side dish for this soup.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Sop Senerek Sayur Labu Siam is a traditional Indonesian soup made with a variety of vegetables and spices.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of spice from the coriander and cumin.
Serving suggestions:
Serve the soup hot with crusty bread or rice for a satisfying meal.
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Region: Thai