Creamy Lemon Spinach Soup

Name: Creamy Lemon Spinach Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups fresh spinach, washed; 2 cups vegetable broth; 1 cup coconut milk; 1/4 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 during the colder months. The combination of fresh spinach and a zesty lemon flavor creates a uniquely delicious and comforting dish. It’s quick to prepare and not only warms up the body but also awakens the senses. Whether I’m serving it as a light lunch or as a side for dinner, it’s always a hit! The creaminess is balanced perfectly with citrus brightness, making it a delightful addition to any meal.

Created by

Violet Hart

Last updated on 2026-01-18T11:58:16.644Z

When I first made this Creamy Lemon Spinach Soup, I knew I had something special on my hands. The secret to the rich, creamy texture is using a combination of coconut milk and a touch of cream—this duo not only enhances the mouthfeel but also complements the spinach beautifully. I love to blend the soup until smooth, ensuring a luxurious presentation that feels indulgent.

What surprised me most was how the bright bursts of lemon really brought the soup to life. I recommend adding the lemon juice just before serving to preserve its freshness. It elevates the flavors fantastically, creating a bowl of soup I truly enjoy!

        Why You Will Love This Recipe
        Creamy texture paired with vibrant lemon flavor
Quick and easy preparation for busy weeknights
Nutritious and packed with vitamins from fresh spinach

      

Understanding Key Ingredients

The star of this Creamy Lemon Spinach Soup is undoubtedly the fresh spinach. Not only does it provide a vibrant green color, but spinach is also rich in vitamins A, C, and K, as well as iron and magnesium. When cooked, spinach wilts down significantly, so be sure to start with a generous amount to ensure you have enough in your final soup.

Coconut milk adds a luxurious creaminess that elevates the texture of the soup without overpowering it. If you're looking for a dairy-free alternative, it’s my go-to choice. However, if you prefer a traditional flavor, you can substitute the coconut milk with additional heavy cream or even half-and-half for a rich yet balanced result.

Preparing and Blending Techniques

Sautéing the onions until they are soft and translucent is essential for building the flavor base of the soup. If your onions start to caramelize, reduce the heat to low. They should be cooked for about 5 minutes; any longer may lead to a bitter taste that could affect the overall flavor profile.

When it comes to blending, using an immersion blender minimizes the risk of splatters and makes cleanup a breeze. If using a standard blender, let the soup cool slightly before blending in small batches, ensuring the lid is slightly ajar to allow steam to escape. This prevents any pressure buildup that could cause a messy overflow.

Ingredients

Gather the following ingredients to whip up this delicious soup:

Ingredients

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

Now that you have all the ingredients, let's move on to preparing the soup!

Instructions

Follow these simple steps to create your creamy soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Cook the Spinach

Add the fresh spinach to the pot and cook, stirring occasionally, until wilted. This should take around 2-3 minutes.

Add Broth and Simmer

Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 5 minutes.

Blend the Soup

Using an immersion blender (or a traditional blender in batches), blend the soup until smooth and creamy.

Finish with Cream and Lemon

Stir in the coconut milk, heavy cream, and lemon juice. Season with salt and pepper to taste. Heat through for another 2-3 minutes.

Your Creamy Lemon Spinach Soup is ready to be served! Enjoy it warm, garnished with a slice of lemon if desired.

Pro Tips

For extra flavor, try adding a pinch of red pepper flakes for a little heat. You can also garnish with croutons or a sprinkle of Parmesan cheese for added texture.

Storage and Make-Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup thickens too much in the fridge, add a splash of vegetable broth or water when reheating to return it to the desired consistency.

For longer storage, consider freezing the soup in airtight containers for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat gently on the stovetop. This makes it an excellent option for meal prep or a quick healthy lunch.

Serving Ideas and Variations

This Creamy Lemon Spinach Soup is delightful served as is, but you can easily enhance your meal by topping it with croutons for some crunch or a dollop of yogurt for added creaminess. Pair it with crusty bread or a light salad to complement the meal beautifully.

For a gourmet twist, consider adding a protein, such as cooked chicken or chickpeas. This not only makes the soup heartier but also provides additional nutrients. You can also experiment with different herbs like dill or thyme for a fresh flavor variation.

Questions About Recipes

→ Can I make this soup vegan?

Yes! Simply use coconut milk and omit the heavy cream or substitute with a dairy-free option.

→ Can I use frozen spinach instead?

Absolutely! Just thaw and squeeze out excess water before adding it to the soup.

→ How long will leftovers last in the fridge?

The soup can be stored in an airtight container in the fridge for up to 3 days.

→ Can this soup be frozen?

Yes, you can freeze the soup. Just make sure to let it cool completely before transferring it to freezer-safe containers.