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Cream of Spinach Soup
Makan Tengah Hari • Malaysia
How to Make Cream of Spinach Soup (Traditional & Healthy Version)
Cream of Spinach Soup is a nourishing vegetarian dish enjoyed across Malaysia, reflecting the country's multicultural food heritage. This creamy and vibrant green soup is a staple in many Malaysian households, especially during lunch, offering both comfort and nutrition. Malaysian cuisine celebrates fresh local produce, and this recipe incorporates spinach (bayam), widely available in local markets, paired with aromatic lemongrass and santan (coconut milk) for a tropical touch. The addition of pandan leaves enhances the fragrance, making the soup uniquely Malaysian. The soup’s subtle and creamy profile is a testament to the Malaysian love for balancing flavors, using light spices and fresh herbs. Malaysians often enjoy this soup during rainy afternoons, as it’s both warming and light. With the country’s focus on wholesome ingredients, Cream of Spinach Soup is a great choice for health-conscious individuals, vegetarians, and those seeking a hearty yet low-calorie lunch. Its adaptability and ease of preparation make it suitable for busy lifestyles while still showcasing authentic Malaysian flavors.
Bahan-bahan(untuk 1 generous bowl per person)
- 3 cups Fresh spinach leaves (bayam) (Washed and roughly chopped)
- 3/4 cup Santan (coconut milk) (Light santan preferred)
- 2 cups Vegetable broth (Low sodium)
- 1 small Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1 Lemongrass stalk (Crushed, local serai)
- 1 Pandan leaf (Knotted for fragrance)
- 1 tablespoon Olive oil (For sautéing)
- 1/4 teaspoon Ground black pepper (Or to taste)
- 1/4 teaspoon Salt (Or to taste)
- Pinch Nutmeg powder (Optional for warmth) - pilihan
Arahan
- 1
Heat olive oil in a pot over medium heat. Add chopped onion and garlic. Sauté until translucent and fragrant.
5 minutes
Use low heat to prevent garlic from burning, which enhances sweetness.
- 2
Add the crushed lemongrass stalk and knotted pandan leaf. Stir for 1-2 minutes until aromatic.
2 minutes
Bruise lemongrass to release essential oils for maximum flavor.
- 3
Add the spinach leaves and cook until wilted. Stir gently to preserve the vibrant color.
3 minutes
Do not overcook spinach to retain nutrients and bright green hue.
- 4
Pour in the vegetable broth, bring to a gentle boil. Simmer for 5 minutes, allowing flavors to meld.
5 minutes
Cover the pot to preserve aroma from pandan and lemongrass.
Kenapa hidangan ini sihat
Cream of Spinach Soup is a healthy lunch due to its nutrient-dense ingredients and minimal use of saturated fats. Spinach boosts your daily intake of essential vitamins and minerals, while coconut milk offers plant-based fats for energy. The soup is vegetarian and can be adapted to vegan diets, making it suitable for various health goals, including weight loss and diabetes management. Its light yet filling nature supports calorie control and overall wellness.
Spinach is rich in iron, vitamin A, C, K, and folate, offering excellent benefits for immunity and bone health. Coconut milk provides healthy fats and adds creaminess without dairy, making it suitable for lactose intolerant individuals. Lemongrass and pandan impart antioxidants and a fragrant aroma. The soup is low in calories, cholesterol-free, and high in fiber, supporting digestion and heart health. Using olive oil and low-sodium broth keeps the fat and sodium content balanced, making it a wholesome lunch option.
Petua
- 💡Tip 1: Always use fresh spinach for best flavor and nutritional value.
- 💡Tip 2: Remove pandan and lemongrass before blending for smooth texture.
- 💡Tip 3: Add santan at the end to prevent curdling and preserve creaminess.
Penyimpanan & hidangan
Cool leftovers before storing. Keep in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve coconut milk texture. Do not freeze as spinach and santan may separate.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 100.0 kcal |
