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 medium onion, chopped; 2 cloves garlic, minced; 4 cups fresh spinach, washed and chopped; 4 cups vegetable broth; 1 medium potato, peeled and diced; 1 lemon, juiced and zested; Salt and pepper to taste; ¼ cup heavy cream (optional)

Highlighted under: Healthy & Light

I love making Creamy Lemon Spinach Soup because it's a delightful blend of flavors that really wakes up my palate. The bright, citrusy notes from the lemon perfectly complement the earthy spinach, creating a soup that's both invigorating and comforting. On a busy day, nothing is quite as satisfying as a bowl of this creamy goodness, and it's simple enough to whip up in under 30 minutes. I enjoy serving it as a light lunch or as a starter, showcasing its vibrant green color and fresh taste.

Created by

Sophia Lane

Last updated on 2026-01-18T13:37:21.670Z

When I first tried this Creamy Lemon Spinach Soup, I was amazed by how such simple ingredients could create something so delicious. The trick is to sauté the onions until they're translucent, allowing their sweetness to infuse into the base of the soup. Adding fresh lemon juice at the end brightens up the flavors, making each spoonful a refreshing experience.

I also learned that blending the soup until it’s perfectly smooth is key to achieving that creamy texture without the need for heavy dairy. This method keeps it light yet satisfying, and garnishing with lemon zest really elevates the presentation and flavor.

        Why You Will Love This Recipe
        Bright and zesty lemon flavor that elevates the soup
Silky smooth texture that's comforting and satisfying
Quick and easy to make, perfect for busy weeknights

      

Understanding the Ingredients

The star of this Creamy Lemon Spinach Soup is undoubtedly the fresh spinach. Not only does it lend a beautiful green hue, but it also contributes essential vitamins and minerals. I recommend using fresh spinach rather than frozen for better flavor and texture. Look for leaves that are vibrant and crisp, as wilting or yellowing indicates age. An extra squeeze of lemon juice can help balance out any muted flavors from older spinach.

Potato serves as a wonderful base here, thickening the soup naturally without the need for excessive cream. A Yukon Gold potato works particularly well due to its creamy texture when cooked. If you're aiming for a lighter version, try using cauliflower instead. Just chop it into small florets and cook it alongside the potatoes; it will blend beautifully and add a subtle flavor.

Lemon is an essential component that distinguishes this soup. Both the juice and zest are used to impart a refreshing brightness. When juicing, always choose ripe lemons that feel heavy for their size. The zest is a powerhouse of flavor, so be careful not to remove any of the bitter white pith when zesting. This will ensure your soup remains zesty instead of bitter.

Perfecting the Technique

Sautéing the onions and garlic in olive oil is a key step that forms the aromatic base of this soup. Make sure you don’t rush this process; cook the onions until they are fully translucent, as this deepens the flavor profile. A medium heat works best to avoid any burning or browning that could impart bitterness. If you find the garlic starts to brown too quickly, lower the heat slightly.

Blending the soup until smooth is another crucial step. If using a traditional blender, allow the soup to cool slightly to prevent any splatter. For a creamy texture, aim for a velvety consistency without any lumps. I also recommend blending in batches if your blender isn’t large enough; this will ensure that every part of the soup is uniformly creamy and delightful.

When finishing with the lemon juice and zest, be sure to taste as you go. The amount of lemon you'll need can depend on your personal preference, as well as the natural acidity of the lemons you're using. If the soup feels too acidic, adding a pinch of sugar can help balance out the flavors without changing the intended taste.

Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups fresh spinach, washed and chopped
4 cups vegetable broth
1 medium potato, peeled and diced
1 lemon, juiced and zested
Salt and pepper to taste
¼ cup heavy cream (optional)

Instructions

Sauté the Base

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

Add Spinach and Potato

Toss in the chopped spinach and diced potato, cooking until the spinach wilts down, about 3 minutes.

Pour in the Broth

Pour in the vegetable broth, then bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes until the potato is tender.

Blend Until Smooth

Remove the pot from heat and use an immersion blender to puree the soup until smooth (or blend in batches using a blender).

Finish with Lemon

Stir in the lemon juice and zest, and add heavy cream if desired. Season with salt and pepper to taste. Heat gently before serving.

Pro Tips

For extra flavor, try adding a pinch of nutmeg before blending. This will enhance the creamy texture and introduce a warm spice note to the soup.

Serving Suggestions

This Creamy Lemon Spinach Soup is incredibly versatile in how you can serve it. For a refreshing lunch, consider pairing it with crusty bread or a light salad tossed in vinaigrette to complement the bright flavors of the soup. Alternatively, it can act as a stunning starter for a dinner party, served in small cups or shot glasses to impress guests with its vibrant color and inviting aroma.

For an extra touch of elegance, drizzle a bit of heavy cream on top just before serving. This adds a beautiful visual element as well as a richer flavor. You might also consider adding croutons or toasted pumpkin seeds on top for an added crunch that contrasts the soup's creaminess.

Make-Ahead and Storage Tips

One of the great things about this soup is that it can be made ahead of time and stored. Once prepared, allow it to cool to room temperature before transferring it to an airtight container. The soup will keep well in the refrigerator for about 3-4 days, making it a convenient option for meal prep on busy weeks.

If you want to make this soup even further in advance, consider freezing it. Pour the cooled soup into freezer bags, flattening them to save space. It can be frozen for up to 3 months. When ready to serve, thaw it overnight in the fridge and gently reheat on the stovetop, adding a splash of vegetable broth or water to maintain the desired consistency.

Questions About Recipes

→ Can I use frozen spinach?

Yes, you can substitute fresh spinach with frozen spinach. Just thaw and drain it before adding.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can I make this soup vegan?

Absolutely! Simply omit the heavy cream or replace it with a non-dairy cream or coconut milk.

→ What can I serve with this soup?

This soup pairs well with crusty bread, a fresh salad, or a light sandwich for a complete meal.