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
- 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)
Step-by-step instructions
Step 1 · Rinse the fresh spinach thoroughly to remove any dirt
Rinse the fresh spinach thoroughly to remove any dirt. Set aside.
Step 2 · Heat a pot over medium heat and add sesame oil
Heat a pot over medium heat and add sesame oil. Sauté ginger and garlic until fragrant.
Step 3 · Add spring onion and carrot to the pot
Add spring onion and carrot to the pot. Stir fry for 2 minutes until softened.
Step 4 · Pour in the vegetable broth and bring to a gentle boil
Pour in the vegetable broth and bring to a gentle boil.
Step 5 · Add tofu cubes
Add tofu cubes, light soy sauce, and white pepper. Simmer for 5 minutes.
Step 6 · Add spinach leaves and cook for another 2-3 minutes until just wilted
Add spinach leaves and cook for another 2-3 minutes until just wilted.
Step 7 · Taste and adjust seasoning if needed
Taste and adjust seasoning if needed. Serve hot, garnished with extra spring onion.
Why this recipe 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.
A note on tradition
Spinach soup is a staple in many Singaporean homes, commonly served at lunch during the workweek. It is a fusion dish that reflects the city’s multicultural food scene, with influences from both Chinese and vegetarian hawker stalls. The use of tofu (tau kwa) and soy sauce is typical in local soups, and vegan versions are increasingly popular at kopitiams and wellness cafés. This dish is often enjoyed for its simplicity and comforting qualities.