Vegan Spinach Soup
Hawker • Singapore
How to Make Vegan Spinach Soup (Traditional & Healthy Version)
Vegan Spinach Soup is a popular lunch choice in Singapore, found both in modern cafés and traditional kopitiams across the city. With Singapore’s multicultural hawker culture, this nourishing soup embraces global influences while staying true to local tastes, featuring fresh spinach, aromatic herbs, and a light broth. It’s a dish that beautifully blends wellness with flavor, perfect for health-conscious individuals seeking a plant-based meal. The soup’s vibrant green color and gentle aroma are inviting, making it a favourite in many households and eateries. Singaporeans often enjoy this soup as a comforting midday meal, especially during rainy seasons or when seeking a lighter option. The simplicity of Vegan Spinach Soup makes it suitable for busy urban lifestyles, and its adaptability for vegan diets fits the growing trend of health and sustainability in Singapore cuisine. Whether at a bustling hawker centre or a quiet home kitchen, this soup exemplifies Singapore’s fusion food scene and commitment to wholesome eating.
Ingredients(for 1 bowl per serving, as typically served in Singapore kopitiam)
- 3 cups Fresh spinach (bayam)
- 3 cups Vegetable broth (homemade if possible)
- 100g Firm tofu (tau kwa)
- 1 inch Fresh ginger (sliced)
- 2 cloves Garlic (minced)
- 2 stalks Spring onion (chopped)
- 1 small Carrot (julienned)
- 1 tablespoon Light soy sauce (low sodium)
- 1/4 teaspoon White pepper (to taste)
- 1 teaspoon Sesame oil (for fragrance) - optional
Instructions
- 1
Rinse the fresh spinach thoroughly to remove any dirt. Set aside.
3 minutes
Soak bayam in cold water for extra crispness.
- 2
Heat a pot over medium heat and add sesame oil. Sauté ginger and garlic until fragrant.
3 minutes
Avoid burning garlic for a smooth flavor.
- 3
Add spring onion and carrot to the pot. Stir fry for 2 minutes until softened.
2 minutes
Spring onion adds local aroma.
- 4
Pour in the vegetable broth and bring to a gentle boil.
4 minutes
Use homemade broth for richer taste.
Why This Dish is Healthy
This soup is a healthy lunch option because it is plant-based, low in saturated fat, and full of essential nutrients. Spinach supports heart health and boosts energy, while tofu adds protein without extra calories. The dish is hydrating and light, suitable for those watching their weight or managing their blood sugar. It aligns with Singapore’s growing trend toward healthier hawker fare and sustainable eating.
Vegan Spinach Soup is low in calories and high in dietary fiber, vitamins A and C, and minerals like iron and potassium from the spinach. Tofu provides plant-based protein, while ginger and garlic support digestion and immunity. The soup is naturally low in fat, especially when made with minimal sesame oil, and contains no cholesterol. Spring onions and carrots add antioxidants and micronutrients, making this dish a nourishing choice for all ages.
Pro Tips
- 💡Tip 1: Use fresh bayam for optimal flavor and nutrients.
- 💡Tip 2: Add the spinach last to preserve color and vitamins.
- 💡Tip 3: For extra local flair, garnish with crispy shallots.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water if needed. Do not freeze as spinach may lose texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 70.0 kcal |
