September, October, and also December. Days where rainfall will be higher compared to other months. That's why I also often make a stock of ingredients just in case it rains and I can't go out of the house.
This time, I will make a plant-based soup, with ingredients that I have prepared. Usually this soup stock is also used as chicken and other protein ingredients.
This ginger soup stock is very easy to make with a rich spice flavor. And of course it can be combined with your favorite vegetable filling.
Ginger soup can provide a comfortable warm feeling and of course as an immune booster so that we are not easily attacked by fever, especially when the rainy season comes.
Let's make a comfortable plant-based soup for rainy days!
THE INGREDIENTS
- 50 grams of ginger
- 100 grams of tempeh
- 2 potatoes
- 1 carrot
- 50 grams of dried mushrooms
- 5 cm of cinnamon
- 3 cardamom pods
- 3 dried cloves
- 1 nutmeg, finely chopped
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 liter of water
blended spices
- 30 grams of shallots
- 20 grams of garlic
- 50 ml of water
COOKING INSTRUCTIONS
STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
SERVING
Serve the ginger soup tempeh soup while it is warm. This soup is also suitable as a side dish to be enjoyed with additional rice vermicelli.
You can also add sliced spring onions or celery, as well as fried onions on top of the dish.
As an important suggestion, you can strain the soup broth first before serving to avoid small particles of spices from being bitten. Enjoy the virtual presentation from my kitchen. See you! ❤️
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009