Creamy Lemon Spinach Soup

Name: Creamy Lemon Spinach Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 cups fresh spinach, washed and chopped; 1 medium onion, diced; 2 cloves garlic, minced; 1 medium potato, peeled and diced; 4 cups vegetable broth; 1 cup heavy cream; Juice of 1 lemon; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Spinach Soup, especially during the colder months when I crave something warm and comforting. The combination of fresh spinach and zesty lemon creates a vibrant flavor that never fails to lift my spirits. I find that using fresh ingredients truly enhances the soup, providing a brighter taste that’s both creamy and refreshing. Every time I make it, I’m reminded of how simple ingredients can come together to create such a delightful dish that nourishes both body and soul.

Created by

Nora Ellis

Last updated on 2026-01-18T11:52:15.986Z

When I first tried to make this soup, I was amazed at how quickly the flavors came together. The first time I squeezed that fresh lemon into the mixture, the aroma sent chills of delight through me. The key is balancing the lemon's acidity with the creaminess of the soup, which creates a rich but refreshing profile.

One of my favorite tips is to sauté the spinach just until it wilts before blending. This not only intensifies the flavor but also ensures that vibrant green color that makes the soup visually appealing. Experimenting with seasoning can also bring out even more depth, so don’t be afraid to taste and adjust!

        Why You Will Love This Recipe
        Bright and zesty flavor that invigorates your palate
Creamy texture that feels luxurious yet comforting
Quick to prepare, making it perfect for busy weeknights

      

The Importance of Fresh Ingredients

Using fresh spinach in this Creamy Lemon Spinach Soup is crucial for enhancing its flavor and nutritional value. Fresh spinach adds a vibrant green color and a mild, earthy flavor that dried spinach simply cannot replicate. When selecting spinach, look for bright, crisp leaves without any wilting or yellowing. This attention to quality makes all the difference in the final bowl of soup, elevating it from average to truly delightful.

Additionally, the lemon juice plays a pivotal role in this recipe, balancing the creaminess with a burst of tartness. Freshly squeezed lemon juice is recommended, as bottled lemon juice can have a metallic taste that detracts from the overall experience. A good squeeze right before serving brightens the flavors and adds a refreshing note that complements the richness of the cream.

Blending Techniques for Optimal Texture

When it comes to blending the soup, an immersion blender is ideal for achieving a silky, smooth consistency right in the pot. Ensure that you blend the soup until it is completely homogeneous, which typically takes about 1-2 minutes. If you prefer to use a traditional blender, remember to let the soup cool slightly, filling the blender only halfway to prevent dangerous splattering—this can be done in batches if necessary.

Don’t worry if the soup is thicker than expected; if you desire a lighter texture, simply adjust by adding a little more vegetable broth or cream during the final blending stage. Keep in mind that the soup will thicken slightly as it cools, so aim for a slightly thinner consistency than you think you want.

Ingredients

Main Ingredients

4 cups fresh spinach, washed and chopped
1 medium onion, diced
2 cloves garlic, minced
1 medium potato, peeled and diced
4 cups vegetable broth
1 cup heavy cream
Juice of 1 lemon
Salt and pepper to taste
Olive oil for sautéing

Make sure to adjust the seasoning according to your taste before serving!

Instructions

Sauté Vegetables

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions are translucent. Add the diced potato and cook for an additional 5 minutes.

Add Spinach and Broth

Stir in the chopped spinach and vegetable broth. Bring to a boil, then reduce heat and let it simmer until the potato is tender, about 10 minutes.

Blend the Soup

Using an immersion blender, carefully purée the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a standing blender.

Add Cream and Lemon

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

Serve

Ladle the soup into bowls and garnish with a sprinkle of lemon zest or a dollop of cream if desired. Enjoy!

Pair with crusty bread for a complete meal!

Pro Tips

Experiment with adding herbs like dill or parsley for an extra layer of flavor. Serve with toasted bread for a delightful contrast in texture.

Storage and Reheating Tips

Store any leftover Creamy Lemon Spinach Soup in an airtight container in the refrigerator for up to three days. When reheating, do so gently over medium-low heat, as boiling can cause the cream to separate. Stir frequently to ensure even heating and preserve that lovely creamy texture.

If you're looking to make this soup in advance, it’s best to prepare the base (without the cream and lemon juice) and freeze it in portioned containers. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight and reheat it on the stove, stirring in the cream and lemon juice just before serving for the freshest flavor.

Variations to Try

Feel free to experiment with this recipe by adding other vegetables. Carrots or leeks can add sweetness and depth to the flavor. Simply dice them and sauté them alongside the onions and garlic for a delicious twist. For those looking to spice things up, a pinch of red pepper flakes can add a welcome heat that pairs nicely with the creamy and zesty notes.

For a vegan version, substitute the heavy cream with coconut milk or cashew cream to maintain richness while keeping it plant-based. Additionally, replace the vegetable broth with a robust vegetable stock for an added layer of flavor, ensuring that vegans enjoy a full-bodied taste without losing that creamy mouthfeel.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well, but make sure to thaw and drain it before use to avoid excess water.

→ How can I make this soup vegan?

You can substitute heavy cream with coconut cream and use vegetable broth. The result will still be delicious!

→ Can I store leftovers?

Absolutely! Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

→ What can I serve with this soup?

This soup pairs wonderfully with a fresh salad or a slice of hearty bread.