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: 2 tablespoons olive oil; 1 onion, diced; 2 garlic cloves, minced; 4 cups fresh spinach, washed and chopped; 2 medium potatoes, peeled and diced; 4 cups vegetable broth; 1 juice of lemon; Salt and pepper to taste; 1/4 teaspoon nutmeg (optional); 1/4 cup heavy cream (optional)

Highlighted under: Healthy & Light

I absolutely love this Creamy Lemon Spinach Soup! The bright flavors of lemon and fresh spinach combine wonderfully in a silky smooth soup that is not only comforting but also refreshingly light. Whether I’m craving something warm on a chilly day or need a quick weeknight meal, this recipe is my go-to. It’s quick to prepare and packed with nutrients, making it a perfect addition to my healthy eating routine. Plus, it’s versatile enough to be enjoyed as an appetizer or a light dinner paired with crusty bread.

Created by

Callie Morgan

Last updated on 2026-01-18T12:34:13.599Z

When I first tried making this Creamy Lemon Spinach Soup, I was surprised by how simple yet flavorful it turned out. The secret to its creaminess lies in blending the cooked spinach and potatoes, which gives it a delightful consistency without needing too much cream. I also love that the acidity from the lemon brightens the entire dish, making it feel light and refreshing.

Through experimentation, I found that adding a touch of garlic and nutmeg elevates the flavor profile significantly. It’s a fantastic way to sneak in some greens while delivering comfort food vibes! I often serve it with a dollop of sour cream or yogurt for an extra layer of richness.

        Why You'll Love This Recipe
        Bright and refreshing lemon flavor
Super creamy texture without excessive calories
Packed with nutrients from fresh spinach

      

The Power of Spinach

Fresh spinach is the star of this soup, not only because of its vibrant color but also due to its nutritional profile. Packed with vitamins A, C, and K, spinach boosts your immune system and promotes healthy skin. When cooked, spinach wilts down significantly, so don’t be alarmed by the large quantity you start with—about four cups will yield just the right amount for a satisfying bowl of soup.

In this recipe, I recommend using fresh spinach rather than frozen. Fresh leaves retain more of their nutrients and provide a better texture. If you do choose to use frozen spinach in a pinch, make sure to thoroughly drain it to prevent the soup from becoming too watery. It's also a good idea to cook it for a shorter time to avoid it losing its flavor.

Tips for Perfect Blending

Achieving a silky-smooth soup is crucial for the ideal texture. An immersion blender is my preferred tool because it allows you to blend the soup directly in the pot, minimizing cleanup. If you use a regular blender, blend in small batches and be careful not to overfill the pitcher; hot liquids can expand and splatter. To prevent burning your hands, I recommend covering the lid with a kitchen towel for extra safety.

If you desire an ultra-creamy finish, consider adding a splash more of heavy cream at the end after blending. This builds upon the rich mouthfeel without overwhelming the fresh flavors. For a dairy-free alternative, coconut cream can work wonders, adding a unique sweetness that pairs beautifully with the lemon.

Ingredients

For the Soup

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
4 cups fresh spinach, washed and chopped
2 medium potatoes, peeled and diced
4 cups vegetable broth
1 juice of lemon
Salt and pepper to taste
1/4 teaspoon nutmeg (optional)
1/4 cup heavy cream (optional)

Instructions

Sauté the Aromatics

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

Cook the Vegetables

Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.

Add Spinach and Blend

Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Using an immersion blender, blend the soup until smooth. For a creamier texture, you can also blend in batches in a regular blender.

Season and Serve

Once blended, stir in the lemon juice, salt, pepper, and nutmeg. If desired, mix in the heavy cream for added richness. Serve hot and enjoy!

Pro Tips

For an extra boost of flavor, consider adding a pinch of red pepper flakes for some heat or swapping out the heavy cream for coconut cream for a dairy-free option.

Serving Suggestions

While this Creamy Lemon Spinach Soup is delicious on its own, serving it alongside crusty bread or a fresh salad elevates the meal. A warm, toasted baguette could also be perfect for dipping. Alternatively, garnishing with a sprinkle of croutons or some grated Parmesan can provide an appealing contrast in texture and flavor.

For a more filling option, consider pairing the soup with a protein like grilled chicken or shrimp. Adding a side of quinoa or brown rice can also turn it into a more substantial meal, perfect for hearty appetites.

Make-Ahead and Storage

This soup stores beautifully, making it a great candidate for meal prep. You can prepare the soup a day in advance; just make sure to let it cool before transferring it to an airtight container. Refrigerate for up to three days. The flavor actually intensifies after a day, making it even more delicious when reheated.

If you're looking to freeze the soup, I recommend doing so before adding the cream. Freeze in individual portions for easy reheating later. To defrost, simply place in the refrigerator overnight or use the microwave. Once warmed, stir in the heavy cream just before serving for that fresh, creamy finish.

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 pot.

→ Is this soup gluten-free?

Yes, all the ingredients are gluten-free. Just double-check your vegetable broth for any hidden gluten.

→ Can I make this soup ahead of time?

Absolutely! This soup keeps well in the fridge for up to 3 days. Just reheat gently on the stove before serving.

→ What can I serve with this soup?

This soup pairs wonderfully with a slice of crusty bread or a light salad for a balanced meal.