Chinese ABC soup (meatless)
This Malaysian-style ABC soup is warm, cozy, and super comforting to have. Packed with nutritious veggies, this soup is filling and satisfying without being overly heavy. This version is meatless too, making it suitable for vegetarians and vegans.
Servings 4 servings
- 1 medium yellow onion sliced into thick strips
- 2 tomatoes quartered
- 2 ribs celery diced
- 1 carrot diced
- 1 potato diced*
- 2 cups vegetable stock **
- 2 cups water
- salt and pepper to taste
Heat up a tablespoon of neutral oil in a Dutch oven/soup pot. Once pot is heated, add in onion and saute for 2-3 minutes, or until translucent.
1 medium yellow onion
Next, add in all veggies, and saute for 4-5 minutes, or until they have soften slightly.
2 tomatoes, 2 ribs celery, 1 carrot, 1 potato
Pour in vegetable broth and water, and bring the mixture to a boil. Lower heat to a gentle simmer, and cook, with the lid on, for 1-2 hours.
2 cups vegetable stock, 2 cups water
Season it with salt and black pepper. Serve it with a side of rice, or whatever you like!
*Potatoes - I recommend going with waxy potatoes, as they are lower in starch and hold their shape well after boiling. With that being said, you can use Russet or Yukon potatoes if that is what you have on hand!
**Vegetable stock - You can dissolve bouillon cubes or vegetable stock powder in some hot water and use it in place. If you are not vegan, chicken stock or anchovies stock will work too.
Oil-free - Simply use ¼ cup of water/broth to saute your veggies instead of oil.
Fridge -Leftovers can be stored in the fridge for 3-4 days. Simply warm it up on the stove or in the microwave when ready to serve!
Freezer - This ABC soup is freezable and can be frozen for up to a month. Let it cool down completely, then portion it into individual servings using freezer containers.
To reheat, let it defrost overnight in the fridge or on the countertop for a couple of hours. You can proceed with heating it in the microwave or on the stove.
- Use a large enough pot to make your ABC soup to prevent it from boiling over. I am using a 5.5 quarts Dutch oven.
- The longer you cook your soup, the more flavorful it will be. Hence, you could boil it for 1-2 hours depending on your time restraints.
- You can also make your soup in a slow cooker/crockpot. Skip the sauteing steps and simply throw everything into your pot. Cook for 6-8 hours on low, or 3-4 hours on high.
Calories: 78kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 655mg | Potassium: 511mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3402IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg