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Cabbage and Potato Soup
Makan Tengah Hari • Malaysia
How to Make Cabbage and Potato Soup (Traditional & Healthy Version)
Cabbage and Potato Soup is a comforting, nutritious dish that embodies the multicultural spirit of Malaysian cuisine. Often enjoyed in both Malay and Indian households, this soup features locally sourced kubis (cabbage) and ubi kentang (potato), simmered with aromatics like bawang putih (garlic), halia (ginger), and serai (lemongrass). The result is a light yet flavorful vegetarian soup that fits seamlessly into Malaysia’s diverse lunch tables. In Malaysia, simple soups such as this are cherished for their wholesome taste and ability to bring families together. Cabbage and Potato Soup is especially popular in the heartlands and urban homes alike, offering a balance of earthy and fresh flavors. The addition of pandan leaves and minimal santan (coconut milk) elevates the aroma, making it a soulful meal on rainy afternoons or as a light lunch. This healthy, plant-based soup is ideal for those seeking nourishing options in the Malaysian climate, and it can be easily adapted to suit various dietary needs.
Bahan-bahan(untuk 1 medium bowl (about 350ml))
- 2 cups, shredded Kubis (Cabbage) (Use local green cabbage)
- 1 large, diced Ubi Kentang (Potato) (Yukon Gold or local potato)
- 1, sliced Bawang Merah (Shallot) (Red shallot preferred)
- 2 cloves, minced Bawang Putih (Garlic)
- 1-inch piece, sliced Halia (Ginger)
- 1 stalk, bruised Serai (Lemongrass)
- 1, knotted Pandan Leaf (Daun pandan) - pilihan
- 1 small, diced Carrot (Locally grown) - pilihan
- 2 tbsp Santan (Coconut Milk) (Optional, for richness) - pilihan
- 3 cups Water or Vegetable Stock
- to taste Salt
- 1/4 tsp White Pepper
- 1 tsp Cooking Oil (Can use canola or sunflower oil)
Arahan
- 1
Heat oil in a pot over medium heat. Sauté sliced shallots, garlic, and ginger until fragrant.
5 minutes
Stir constantly to prevent burning and enhance aroma.
- 2
Add bruised lemongrass and pandan leaf (if using). Continue to sauté for 1-2 minutes.
2 minutes
Lightly crush lemongrass to release essential oils.
- 3
Add diced potato and carrot. Stir for another 2 minutes to coat vegetables in aromatics.
2 minutes
Smaller potato cubes cook faster and evenly.
- 4
Pour in water or vegetable stock. Bring to a gentle boil.
3 minutes
Use low-sodium stock for a healthier option.
Kenapa hidangan ini sihat
This dish is a wholesome, low-calorie meal perfect for weight management and heart health. It’s vegetarian, rich in antioxidants, and easy on the digestive system. The simple, plant-based ingredients make it suitable for most diets, and it avoids processed additives common in commercial soups. Enjoying this soup regularly can contribute to overall wellness.
This Malaysian Cabbage and Potato Soup is packed with dietary fiber, vitamins C and K from cabbage, and potassium from potatoes. Ginger and lemongrass offer natural anti-inflammatory properties. Using minimal oil and optional santan keeps fat content low, making this soup light yet satisfying. The addition of carrots provides beta-carotene, supporting eye health.
Petua
- 💡Tip 1: Use freshly shredded cabbage for optimal crunch and sweetness.
- 💡Tip 2: Add santan only at the end to prevent separation.
- 💡Tip 3: For a richer aroma, let the pandan leaf simmer throughout but remove before serving.
Penyimpanan & hidangan
Store cooled soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water if needed to adjust consistency.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 80.0 kcal |
