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.
Ingredients
- 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)
Step-by-step instructions
Step 1 · Heat olive oil in a pot over medium heat
Heat olive oil in a pot over medium heat. Add chopped onion and garlic. Sauté until translucent and fragrant.
Step 2 · Add the crushed lemongrass stalk and knotted pandan leaf
Add the crushed lemongrass stalk and knotted pandan leaf. Stir for 1-2 minutes until aromatic.
Step 3 · Add the spinach leaves and cook until wilted
Add the spinach leaves and cook until wilted. Stir gently to preserve the vibrant color.
Step 4 · Pour in the vegetable broth
Pour in the vegetable broth, bring to a gentle boil. Simmer for 5 minutes, allowing flavors to meld.
Step 5 · Remove pandan leaf and lemongrass
Remove pandan leaf and lemongrass. Using an immersion blender, puree the soup until smooth.
Step 6 · Add santan (coconut milk)
Add santan (coconut milk), salt, pepper, and nutmeg. Simmer gently for another 2-3 minutes. Do not boil after adding santan.
Step 7 · Taste and adjust seasoning
Taste and adjust seasoning. Serve hot, garnished with a drizzle of coconut milk or fresh spinach.
Why this recipe is healthy
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.
A note on tradition
In Malaysia, Cream of Spinach Soup is commonly prepared in urban households and vegetarian restaurants, drawing inspiration from the nation's multicultural influences. While not traditionally tied to any specific festival, it is favored during health-focused months or as a light lunch during hot weather. The use of lemongrass and pandan reflects Malaysian cooking traditions, making the soup both comforting and aromatic, and ideal for nourishing the family.