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 oven to 200 degrees celsius or 400 fahrenheit.
Transfer the tomato, garlic and onion, along with all the vegetable scraps to a baking dish.
Wack into the oven and bake for 50 to 60 mins or until the vegetables are roasted thru'.
Transfer the roasted vegetables and scraps to a heavy pot.
Deglaze the baking dish with some hot water and transfer to the pot.
Add in 2 liters of water.
Followed by the rest of the ingredients.
Stir to combine well and bring it up to a simmer.
Cook for 8 to 10 mins.
Cover and steep for 5 mins.
Drain and discard all the residue.
Prepare the ABC Soup.
In a heavy pot over medium heat, add olive oil.
Once the oil is heated up, add in potatoes and carrots.
Season with salt and pepper.
Saute until well combined.
Cover and cook for 2 to 3 mins or until the carrots are fork tender.
Deglaze with a splash of the stock.
Add in the remaining stock and corns.
Bring it up to a simmer and cook for 20 to 30 mins or until the potatoes are fork tender.
The corn should be soft and tender as well.
Add in the tomatoes and leek.
Stir to combine well.
Taste and adjust for seasonings with salt and pepper.
Add in sesame oil, pepper oil, light and dark soy sauce.
*To make Szechuan pepper oil, poach 2 TBSP of Szechuan peppercorns in 1/4 cup of oil until aromatic. Remove and drain.*
Finally, garnish the soup with scallions.
You can serve this soup over vermicelli, noodles or rice. I served mine over dried vermicelli.
The only pulling exercise I would do...
Nourishing...