This is a list of Indonesian soups. Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia their home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesian soups are known to be flavoursome with generous amount of bumbu spice mixture.
Indonesian cuisine has a diverse variety of soups. Some Indonesian soups may be served as meals, while others are lighter. The Makassarese of South Sulawesi, Indonesia are known for preparing "hearty beef soups" that also use coconut and lemongrass as ingredients.
Generally Indonesian soups and stews are grouped into four major groups with numbers of variants in between.
This list includes soups that originated in Indonesia as well as those that are common in the country.
Sayur lodeh, vegetables stew in coconut milk.
Sayur bening bayam, spinach and corn in clear soup.
Lontong opor is a common breakfast in Cilacap.
Sekba Chinese Indonesian pork offal soup.
Sayur sop vegetables soup.
Commercially prepared and packaged soups are also consumed in Indonesia, including those that are frozen, canned and dehydrated. In 2013, commercially prepared soups had a value growth of 14% in Indonesia. In 2013 the company Supra Sumber Cipta held its leadership in this food category, with a 32% value share in Indonesia.
|Wikimedia Commons has media related to Soups of Indonesia.|