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: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium potato, peeled and diced; 4 cups vegetable broth; 6 cups fresh spinach, washed and chopped; 1/2 cup heavy cream; Juice of 1 lemon; Salt and pepper to taste; Grated lemon zest for garnish

Highlighted under: Healthy & Light

I love making Creamy Lemon Spinach Soup when I want something light yet satisfying. The vibrant flavors of fresh spinach paired with the zesty brightness of lemon create a comforting harmony. This recipe is simple enough for a weeknight dinner, but it feels special enough to serve at gatherings. Each spoonful is creamy without feeling heavy, making it a joy to savor. I can whip this up in just about 30 minutes, leaving me plenty of time to enjoy with friends or family!

Created by

Jocelyn Parker

Last updated on 2026-01-18T13:52:15.058Z

When I first tried this recipe, I knew I had stumbled upon something special. The combination of creamy texture and zesty lemon brightened my afternoon. What surprised me the most was how the simple addition of a potato added a comforting thickness without making it overly rich. I always ensure my spinach is fresh, as it makes all the difference in flavor.

One tip I learned while perfecting this soup is to add the lemon juice at the end, which preserves its vibrant flavor. If you want to elevate it further, a drizzle of olive oil before serving adds a lovely finishing touch. I promise this will become a go-to recipe in your kitchen!

        Why You Will Love This Recipe
        Rich lemon flavor that brightens your palate
Silky smooth texture with a hint of creaminess
Perfectly quick for busy weeknights or cozy weekends

      

Understanding the Ingredients

The main ingredient in Creamy Lemon Spinach Soup, spinach, is not just packed with nutrients but also plays a key role in the dish's overall flavor profile. Fresh spinach wilts down easily, contributing a vibrant green color and a mild, earthy taste that balances well with the bright acidity of lemon. Choose fresh, bright green leaves and avoid any with yellowing or wilting. If you have frozen spinach, you can substitute it in, but make sure to thaw and drain it well to avoid excess water in your soup.

Potatoes serve as the base of this soup, adding creaminess and body without the heaviness of cream alone. I prefer using Yukon gold potatoes for their buttery texture which enhances the soup's overall silkiness. If you're looking for a lower-carb option, cauliflower can be a great substitute—just steam it until tender before blending. The right potato choice can make the texture of the soup delightfully smooth, allowing it to cling beautifully to a spoon.

Perfecting Your Technique

Sautéing the onions and garlic until they are translucent is crucial to developing the foundational flavor of the soup. The aroma that fills your kitchen during this process is an indicator that you’ve achieved the ideal flavor base. Avoid browning the garlic to prevent bitterness; it should be lightly cooked until fragrant, about one minute. Using an immersion blender is my top choice here for convenience, but if you use a countertop blender, ensure that the soup is not too hot to avoid splattering.

When blending the soup, aim for a silky texture without any lumps remaining. If you're working in batches, be cautious not to fill your blender too full; half to two-thirds full is best to allow for expansion. For variations, consider adding a handful of fresh herbs like basil or dill into the mix before blending for an additional layer of flavor that complements the soup's freshness.

Ingredients

Gather the following ingredients to create this delightful soup:

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium potato, peeled and diced
4 cups vegetable broth
6 cups fresh spinach, washed and chopped
1/2 cup heavy cream
Juice of 1 lemon
Salt and pepper to taste
Grated lemon zest for garnish

Make sure to wash the spinach thoroughly to remove any grit.

Instructions

Follow these simple steps to make your creamy soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Cook the Potato

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

Blend the Soup

Once the potato is cooked, add the chopped spinach and simmer for an additional 5 minutes. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer it to a blender in batches.

Finish with Cream and Lemon

Stir in the heavy cream and lemon juice, mixing well. Season with salt and pepper to taste. Heat through but do not boil.

Serve and Enjoy

Ladle the soup into bowls and garnish with grated lemon zest. Enjoy warm!

This soup pairs wonderfully with crusty bread for a complete meal.

Pro Tips

For a vegan version, substitute coconut cream for heavy cream and ensure you use vegetable broth. Adjust the lemon to your taste for a brighter or milder flavor.

Serving Suggestions

This Creamy Lemon Spinach Soup can be served as a light starter or as a main dish alongside crusty bread or a crisp salad. To elevate your presentation, consider drizzling a little extra heavy cream on top or garnishing with croutons for added texture. A sprinkle of feta cheese or a few toasted pine nuts can also provide a delightful contrast to the smooth soup, making your meal more satisfying.

If you're preparing this for a gathering, serve it in small cups as a delightful appetizer. The vibrant color will add visual appeal to your table, and the flavors are sophisticated enough to impress your guests. I recommend serving it warm but not boiling, as the flavors are better experienced at a slightly lower temperature.

Storage and Make-Ahead Tips

This soup is fantastic for meal prep! You can make it ahead of time and store it in an airtight container in the refrigerator for up to three days. The flavors deepen as it sits, making it even more delicious on the second day. Just remember to reheat gently over low heat, stirring frequently to prevent it from sticking to the pot.

For longer storage, you can freeze the soup in individual portions. I recommend using freezer-safe containers, leaving some space for expansion as the soup freezes. Thaw the soup overnight in the refrigerator before reheating. If you find the soup has thickened too much after freezing, stir in a splash of vegetable broth or water to reach your desired consistency.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the soup.

→ How long can I store leftovers?

You can store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat on the stovetop over medium heat.

→ Is there a way to make this soup gluten-free?

Yes, just ensure that your vegetable broth is gluten-free, and avoid any added ingredients that contain gluten.

→ Can I add other vegetables to this soup?

Absolutely! Carrots, peas, or even zucchini could be delicious additions. Just remember to adjust cooking times accordingly.