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

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Spinach Soup when I'm in the mood for something fresh and vibrant. The combination of lemon and spinach creates a delightful flavor that brightens up any chilly day. It’s incredibly simple to make and comes together in just one pot. The creamy texture makes it so inviting, especially when paired with a crusty piece of bread. This dish is not only delicious but also packed with nutrients, making it a perfect choice for a light lunch or dinner.

Created by

Natalie Briggs

Last updated on 2026-01-18T13:10:14.459Z

When I first decided to make this Creamy Lemon Spinach Soup, I was surprised by how light yet satisfying it turned out. I experimented with adding a touch of lemon zest, which really intensified the citrus flavor without overwhelming the spinach. This soup has become a staple in my home not just for its taste, but also for its vibrant green color that is so inviting.

I find that using fresh spinach rather than frozen elevates the dish. Not only does it add a fresh, earthy taste, but the vibrant color makes the bowl look beautiful. Plus, it's quick to prepare and perfect for last-minute meals or entertaining guests.

        Why You'll Love This Recipe
        A perfect balance of creamy texture and zesty lemon flavor.
Nutritious and fresh ingredients that keep you feeling light.
Quick and easy recipe that comes together in just 30 minutes.

      

Understanding the Creaminess

The heavy cream is essential for achieving that rich, velvety texture in this soup. If you’re looking for a lighter option, consider substituting half of the heavy cream with Greek yogurt. This will still give you a creamy flavor while reducing the overall fat content. Just be sure to add the yogurt off heat to prevent curdling, stirring it in smoothly after blending the soup.

For those who prefer dairy-free alternatives, coconut milk works beautifully in this recipe. It adds a hint of sweetness that complements the lemon's brightness. Use a full-fat coconut milk for the best creaminess, and be prepared for a slightly different flavor profile that pairs wonderfully with the spinach.

Enhancing the Flavor

The addition of lemon juice elevates the soup, providing a refreshing tartness that balances the creaminess. To maximize the flavor, consider using fresh lemon juice instead of bottled for a more vibrant taste. Don’t forget to zest the lemon before juicing; the zest can enhance the citrus flavor without adding acidity, which is helpful if you enjoy a zesty kick.

For an extra depth of flavor, try adding a pinch of nutmeg during the blending stage. Nutmeg pairs surprisingly well with spinach and enhances the creaminess without overwhelming the lemon. Start with just a pinch, as nutmeg can be potent, and adjust according to your taste.

Ingredients

Gather the following ingredients to prepare this delicious soup:

Main Ingredients

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

Make sure to have everything prepped before you start cooking to make the process smooth!

Instructions

Follow these simple steps to create your Creamy Lemon Spinach Soup:

Sauté Onions and Garlic

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

Cook the Potatoes

Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes until the potatoes are tender.

Add Spinach and Blend

Stir in the fresh spinach, allowing it to wilt for about 2 minutes. Remove the pot from heat and use an immersion blender to puree the soup until smooth.

Stir in Cream and Lemon Juice

Return the pot to low heat. Stir in the heavy cream and lemon juice, mixing well. Season with salt and pepper to taste, then warm through.

Serve hot, garnished with a sprinkle of lemon zest if desired. Enjoy with crusty bread!

Pro Tips

For an extra layer of flavor, try adding a pinch of nutmeg or chili flakes when blending. Additionally, using homemade vegetable broth can enhance the overall taste.

Storage and Reheating

This Creamy Lemon Spinach Soup can be stored in the refrigerator for up to three days. To keep it fresh, let the soup cool to room temperature before transferring it to an airtight container. When you’re ready to enjoy it again, reheat gently on the stove over low heat to avoid curdling the cream. Stir frequently until heated through, usually about 5-10 minutes.

If you want to make this soup ahead of time, consider making it without adding the cream or lemon juice. These can be stirred in just before serving to maintain the texture and brightness of the flavors.

Serving Suggestions

Pair this soup with a slice of crusty bread or a warm baguette for a satisfying lunch or light dinner. The bread is perfect for dipping and soaking up the delicious broth. For an added touch, top the soup with some freshly grated Parmesan or croutons for a bit of crunch and additional flavors.

You could also make a salad to accompany the soup. A simple arugula salad dressed with olive oil and balsamic vinegar complements the freshness of the soup beautifully, creating a well-rounded meal. Additionally, a scoop of protein, such as grilled chicken or chickpeas, can make it heartier.

Questions About Recipes

→ Can I use frozen spinach instead?

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

→ Is there a vegan alternative to heavy cream?

Absolutely! You can substitute heavy cream with coconut milk or any plant-based cream.

→ How long can I store the soup?

You can store the soup in an airtight container in the fridge for up to 3 days.

→ Can I freeze this soup?

Yes, this soup freezes well! Just make sure to leave out the cream until you reheat it.