Balinese Vegetable Soup Recipe for a Healthy Delight

Balinese cuisine is a vibrant tapestry of fresh ingredients, aromatic spices, and bold flavors. Among its many delights, Balinese vegetable soup stands out as a comforting, wholesome dish that beautifully showcases the island’s rich culinary heritage.

This soup is a fragrant blend of fresh vegetables simmered with traditional Balinese spices, resulting in a light yet deeply satisfying meal. Whether you’re a seasoned cook or a curious food lover, this recipe is an excellent way to bring a taste of Bali into your kitchen.

It’s perfect for a cozy lunch or a light dinner, and it’s entirely vegetarian, making it accessible to a wide range of diets.

In this blog post, you’ll discover how to create this delicious Balinese vegetable soup step-by-step. We’ll also explore why this recipe is a favorite, the essential ingredients and equipment needed, plus tips to customize and enhance your soup.

Let’s dive in and start cooking!

Why You’ll Love This Recipe

This Balinese vegetable soup is a celebration of fresh produce and aromatic spices that awaken your senses with every spoonful. It is:

• Nutritious and light: Packed with colorful vegetables, it provides essential vitamins and minerals without feeling heavy.
• Easy to make: Requires simple ingredients and straightforward steps, perfect for weeknight meals.
• Vibrantly flavored: The unique blend of Balinese spices like turmeric, galangal, and lemongrass bring exotic depth and warmth.
• Flexible and customizable: Adapt the vegetables to what’s in season or what you have on hand.
• Vegetarian and vegan-friendly: No animal products, making it suitable for plant-based diets.

If you enjoy exploring A to Z Vegetarian Recipes for Every Meal and Occasion, this Balinese vegetable soup will be a fantastic addition to your recipe collection!

Ingredients

• 2 tablespoons coconut oil (or vegetable oil)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece galangal, sliced thinly (or ginger as substitute)
• 2 stalks lemongrass, bruised and cut into pieces
• 1 teaspoon turmeric powder (or 1-inch turmeric root, grated)
• 1 teaspoon ground coriander
• 3 cups vegetable broth
• 1 medium carrot, diced
• 1 small sweet potato, peeled and cubed
• 1 cup green beans, trimmed and halved
• 1 cup baby corn, chopped
• 1 cup bok choy or spinach leaves
• 1 red chili, sliced (optional, for heat)
• 2 kaffir lime leaves (optional)
• Salt and white pepper to taste
• Fresh cilantro or basil for garnish
• Juice of 1 lime

Equipment

• Large stockpot or saucepan
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons and cups
• Optional: Blender or immersion blender (if you prefer a creamier texture)

Instructions

1. Heat the coconut oil in your stockpot over medium heat. Once shimmering, add the finely chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic, sliced galangal, and bruised lemongrass stalks. Stir frequently for another 2 minutes until fragrant.
3. Sprinkle in the turmeric powder and ground coriander. Stir well to coat the aromatics and release the spices’ aroma, about 1 minute.
4. Pour in the vegetable broth and bring it to a gentle boil. Add the kaffir lime leaves if using.
5. Add the diced carrot, sweet potato, green beans, and baby corn. Reduce heat to a simmer and cook uncovered for 15-20 minutes, or until the vegetables are tender.
6. Remove the lemongrass stalks, galangal slices, and kaffir lime leaves. These are used for flavor but not eaten directly.
7. Stir in the bok choy or spinach leaves and sliced red chili. Cook for another 3-5 minutes until the greens are wilted.
8. Season the soup with salt and white pepper to taste. Add the freshly squeezed lime juice for a bright, tangy finish.
9. Serve the soup hot, garnished with fresh cilantro or basil leaves.

Tips & Variations

“For an extra creamy texture, blend part of the soup with an immersion blender or transfer half to a blender and puree, then return to the pot.”

• Try different seasonal vegetables: Pumpkin, zucchini, or mushrooms all work wonderfully.
• Spice level: Adjust the red chili or add a pinch of your favorite chili powder for more heat. For a homemade spice blend, you can check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
• Add protein: Incorporate tofu cubes or tempeh for a more filling meal.
• Use coconut milk: For a richer soup, add 1 cup of coconut milk in step 6.
• Make it gluten-free: Double-check your vegetable broth and spices to ensure they are gluten-free.

Nutrition Facts

Serving Suggestions

This Balinese vegetable soup is delightful on its own as a light meal or starter. For a more substantial dining experience, consider pairing it with:

• Steamed jasmine rice or coconut rice to soak up the flavorful broth.
• A side of Spring Rolls Recipe Vegetarian: Easy, Fresh, and Delicious for a fresh crunch.
• Grilled tofu or tempeh skewers for added protein.
• Lightly sautéed greens such as kale or choy sum for extra nutrients.

Conclusion

Balinese vegetable soup is more than just a dish; it’s an invitation to experience the essence of Bali’s vibrant culinary culture. With its fresh vegetables and aromatic spices, this soup is wonderfully wholesome and comforting.

Whether you’re craving a light lunch or a soothing dinner, it’s a versatile recipe that fits any occasion. The blend of turmeric, lemongrass, and galangal brings a unique depth of flavor that’s both exotic and familiar.

Plus, it’s easy to adapt based on what’s available in your pantry or garden.

We hope this recipe inspires you to explore more of Balinese and Southeast Asian flavors in your cooking. For more delicious vegetarian and vegan recipes, be sure to check out our collection of Ancient Grains Vegetarian Recipes for Healthy Delicious Meals and Best Vegetarian Recipes No Dairy for Delicious Meals.

Happy cooking and selamat makan!

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