Creamy Lemon Spinach Soup

Name: Creamy Lemon Spinach Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 4 cups fresh spinach; 4 cups vegetable broth; 1 medium potato, peeled and diced; Juice and zest of 1 lemon; Salt and pepper to taste; 1/4 cup heavy cream (optional)

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Spinach Soup, especially on chilly evenings. The bright tang of lemon combined with the earthy flavor of spinach creates a soup that feels both comforting and refreshing. Each spoonful is velvety smooth, making it a delightful starter or light meal. I often serve it with some crusty bread for dipping, which really complements the soup's creamy texture. Plus, it’s quick to whip up in under 30 minutes, which is a huge plus on a busy weeknight!

Created by

Aubrey Collins

Last updated on 2026-01-18T11:58:15.484Z

When I first tried making this Lemon Spinach Soup, I wanted to find a way to incorporate the freshness of citrus with the rich flavor of greens. It turned out to be a fantastic combination! I learned that the acidity from the lemon brightens the earthy taste of spinach, and together they create a well-balanced dish. Using a high-powered blender gives you that creamy texture without the need for heavy cream.

One tip that helped elevate the soup was to sauté the garlic lightly before adding the spinach. This not only enhances the flavor but also infuses the oil with a delicious aroma. Each time I make it, my friends can’t get enough, and it’s a great way to enjoy healthy greens!

        Why You Will Love This Recipe
        A bright and zesty twist on classic soup recipes
Smooth and creamy texture that warms the soul
Packed with nutrients from fresh spinach

      

Understanding the Ingredients

The star of this Creamy Lemon Spinach Soup is undeniably the fresh spinach. It’s packed with vitamins A, C, and K, but for optimal flavor and texture, make sure to use fresh spinach rather than frozen. Fresh spinach will wilt beautifully and lend a bright color and vibrant flavor profile to the soup. If you can only find frozen spinach, be sure to thaw and thoroughly drain it to avoid excess water in your soup.

The addition of potatoes not only thickens the soup but also adds a creamy mouthfeel if pureed well. Choose a starchy variety like russets for this recipe, as they break down more easily, creating a smooth texture. If you’re looking to reduce carbs or substitute, consider using cauliflower florets instead, which also brings a pleasant creaminess when blended.

Perfecting the Cooking Technique

Sautéing the onion until translucent is crucial for building a flavor base. This process, typically around five minutes over medium heat, allows the natural sugars in the onions to develop a sweeter, richer taste. Keep an eye on them to ensure they don’t brown, which would add an unwanted bitterness. Stir occasionally and adjust the heat as necessary to maintain that translucent quality.

When adding the vegetable broth and potatoes, make sure to bring the mixture to a rolling boil before reducing the heat to a gentle simmer. This ensures that the potatoes cook through, usually around 10 minutes, and becomes tender. You can test them with a fork—if they pierce easily, they're ready for the next step. Avoid overcooking, as this can lead to a mushy texture.

Ingredients

Main Ingredients

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
4 cups fresh spinach
4 cups vegetable broth
1 medium potato, peeled and diced
Juice and zest of 1 lemon
Salt and pepper to taste
1/4 cup heavy cream (optional)

Instructions

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Cook the Vegetables

Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the potato is tender.

Add Spinach

Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Remove the pot from heat.

Blend the Soup

Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a high-powered blender.

Finish and Serve

Return the soup to the pot, add the lemon juice and zest, and stir well. If desired, mix in heavy cream for added richness. Season with salt and pepper to taste.

Serve hot with a sprinkle of extra lemon zest for garnish.

Pro Tips

For an added punch of flavor, consider garnishing with toasted pine nuts or croutons before serving.

Storage and Reheating Tips

This soup can be made ahead of time and stored in the refrigerator for up to three days. Just make sure to let it cool completely before transferring it to an airtight container. If you plan on freezing it, leave out the heavy cream and store it in freezer-safe containers for up to two months. When ready to enjoy, simply thaw in the fridge overnight and reheat gently on the stove, then stir in the cream for a fresh, creamy finish.

When reheating, do so over low to medium heat and stir frequently to prevent the soup from sticking to the bottom of the pot. If the soup thickens too much after cooling, you can add a splash of vegetable broth or water to restore its desired consistency. Always taste and adjust seasoning, as flavors can sometimes mellow during storage.

Serving Suggestions and Variations

For a delightful serving experience, consider garnishing the soup with a dollop of Greek yogurt or a sprinkle of feta cheese to add a rich creamy tang that pairs beautifully with the brightness of the lemon. A drizzle of olive oil just before serving can also elevate the flavors, making it visually appealing and adding depth.

If you’re looking to spice things up, consider adding a pinch of red pepper flakes or a squeeze of hot sauce for some warmth. Alternatively, you can incorporate fresh herbs like dill or basil at the end for an aromatic twist. This flexibility allows you to customize the soup to your taste, making it a wonderfully versatile dish.

Questions About Recipes

→ Can I make this soup in advance?

Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat on the stove before serving.

→ Is it possible to freeze this soup?

Absolutely! Let the soup cool completely, then transfer it to freezer-safe containers. It will last for about 2-3 months in the freezer.

→ Can I use frozen spinach instead of fresh?

While fresh spinach is preferable for flavor and texture, you can use frozen spinach. Just make sure to thaw and drain any excess water before adding it to the soup.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a green salad, or even grilled cheese sandwiches for a fulfilling meal.