ABC Soup
- Daniel
- Feb 22, 2024
- 3 min read
Updated: 6 days ago
In many households, ABC Soup holds a cherished spot on the dining table, a simple yet nourishing concoction that brings comfort and warmth with every spoonful. Originating from the kitchens of Malaysia and Singapore, this soup is a testament to the ingenious simplicity of traditional cooking, where each ingredient is chosen for its nutritional value and harmony of flavors.
Traditionally made with a mix of meat and vegetables, the soup gets its name from the vitamins it's rich in: Vitamin A from carrots, B from potatoes, and C from tomatoes and corn. It’s a dish that embodies the essence of home cooking—easy to prepare, wholesome, and deeply satisfying.
Reimagining this classic, my version of ABC Soup embraces a plant-based approach, steering away from boiled meats to highlight the vibrant flavors of the vegetables themselves. Inspired by memories of my mum's cooking, this soup is a bridge between past and present, a nod to tradition while aligning with contemporary dietary preferences.
Roasting the vegetables before simmering them in a homemade stock infused with aromatic spices like cloves, fennel seeds, and Szechuan peppercorns elevates the soup to new heights, adding depth and complexity to its flavor profile.
This soup is more than just a meal; it's a celebration of family traditions and the joy of cooking with heart. Serving this soup over vermicelli, as I prefer, transforms it into a hearty, comforting meal that encapsulates the nourishment of home.
Each bowl is a reminder of the simple pleasures of dining, a dish that carries the legacy of its origins into the future. As we gather around the table to share this plant-based ABC Soup, we're not just feeding our bodies but nourishing our souls, connecting with generations past through the flavors of love and care distilled in every bite. I am using this gorgeous handmade dinnerware from KRA Sanctuary.
Ingredients:
(Serve 4)
Stock:
Tomato Wedged, 1
Garlic Crushed, 5 Cloves
Yellow Onion Wedged, 1
Scallions, 2
Cloves, 1 TBSP
Fennel Seeds, 1 TBSP
Szechuan Peppercorns, 1 TSP
Star Anise, 1
Cinnamon Stick, 1
Sea Salt, Pinch
White Peppercorns, Pinch
ABC Soup:
High Quality Olive Oil, 2 TBSP
Yukon Gold Potatoes Wedged, 4
Carrots Obliqued, 2
Sea Salt, Pinch
Black Pepper, Pinch
Corn Coarsely Sliced, 2
Tomatoes Wedged, 2
Leek Coarsely Sliced, 1
Mushroom Powder, Pinch
Toasted Sesame Oil, 1 TBSP
Szechuan Pepper Oil, 1 TBSP
Light Soy Sauce, 2 TBSP
Dark Soy Sauce, 1 TBSP
Scallions Coarsely Sliced, A Handful
Dried Vermicelli / Noodles / Rice, For Serving
Equipment:
Oven
Heavy Pot
Directions:
Prepare the stock.
Preheat the oven to 200°C (400°F).
Place tomato, garlic, onion, and any vegetable scraps onto a baking dish.
Roast for 50–60 minutes, or until the vegetables are browned and soft.
Transfer everything to a heavy pot.
Deglaze the baking dish with some hot water, scraping up the bits, and pour into the pot.
Add 2L of water along with the remaining stock ingredients (herbs/spices if using).
Stir well and bring to a simmer.
Simmer for 8–10 minutes, then cover and steep for another 5 minutes.
Strain and discard all the solids. Set the clear stock aside.
Make the ABC soup.
In a heavy pot over medium heat, add a bit of olive oil.
Sauté potatoes and carrots with salt and pepper for 2–3 minutes.
Cover and let them cook until slightly tender.
Deglaze with a splash of your prepared vegetable stock.
Add in the rest of the stock and the corn.
Simmer for 20–30 minutes or until the potatoes and corn are tender.
Add tomatoes and leek. Stir to combine.
Taste and adjust seasoning with more salt and pepper.
Add sesame oil, Szechuan pepper oil, light soy sauce, and dark soy sauce.
(To make Szechuan pepper oil: gently poach 2 TBSP of Szechuan peppercorns in ¼ cup of oil until aromatic. Strain and discard the solids.)
Finish by garnishing with chopped scallions.
To serve:
Ladle the soup over cooked vermicelli, noodles, or rice.
Best enjoyed hot.
The only pulling exercise I would do...
Nourishing...
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