Creamy Lemon Spinach Soup
Highlighted under: Healthy & Light
I absolutely love making this Creamy Lemon Spinach Soup when I want a dish that’s both comforting and refreshing. The zesty lemon combined with the rich creaminess makes every spoonful feel like a warm hug. The vibrant green color is not only visually appealing but is a great way to sneak some greens into a delicious meal. Whether it's a chilly evening or a sunny afternoon, this soup brightens my day and is sure to impress anyone I serve it to.
When I first experimented with this Creamy Lemon Spinach Soup, I was amazed by how a simple ingredient like lemon could elevate the entire dish. The acidity of the lemon cuts through the creaminess, creating a perfect balance that I hadn’t anticipated. I recommend using fresh spinach if you can, as it really enhances the flavor and texture of the soup.
This soup is not just quick to make but it also freezes beautifully! I frequently double the recipe and portion out extras for those busy weeknights. Just reheat and enjoy a comforting bowl any time!
Why You'll Love This Recipe
- Bright and zesty flavor that awakens your palate
- Smooth and creamy texture, yet light on the stomach
- Easy to prepare and versatile, great as a starter or main
Understanding the Ingredients
The core of this Creamy Lemon Spinach Soup lies in its fresh ingredients. Spinach not only provides vibrant color but is a powerhouse of nutrients, contributing vitamins A, C, and K. Be sure to wash the spinach thoroughly before use; dirt can hide in the leaves. Opting for fresh spinach rather than frozen makes a significant difference in flavor and texture, enhancing the overall experience of this delightful soup.
The large potato is crucial for achieving that creamy texture without using excessive cream. It acts as a thickening agent once blended into the mixture, lending a satisfying body to the soup while keeping it light on the stomach. For a lower-carb option, you can substitute the potato with cauliflower, which will blend into a similarly creamy consistency without the starch.
Tips for Perfecting Your Soup
When blending the soup, I recommend using an immersion blender for convenience. It allows you to puree directly in the pot, minimizing clean-up. If using a regular blender, ensure the soup is cooled slightly to avoid steam buildup, which can lead to splattering. Blend in small batches if necessary, filling the blender no more than halfway to prevent overflow.
Seasoning is vital for balance; salt and pepper enhance the bright lemon notes in the soup. Start with a half teaspoon of salt and a pinch of pepper. After blending, taste and adjust, as flavors change once the soup is heated. Adding a touch of nutmeg can complement the spinach and give it an additional warm depth of flavor, so feel free to experiment!
Ingredients
Gather these fresh ingredients for a delightful bowl of creamy soup:
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups fresh spinach, washed
- 1 large potato, peeled and diced
- 3 cups vegetable broth
- 1 cup heavy cream
- Zest and juice of 1 lemon
- Salt and pepper to taste
With these ingredients on hand, you're just steps away from a delicious bowl of soup!
Instructions
Follow these simple steps to whip up your Creamy Lemon Spinach Soup in no time:
Sauté Aromatics
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 garlic and cook for an additional minute.
Cook Potatoes
Add the diced potato along with the vegetable broth. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes, or until the potato is tender.
Add Spinach
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Blend the Soup
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
Finish with Cream and Lemon
Return the blended soup to the pot and stir in the heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste. Heat gently before serving.
Your Creamy Lemon Spinach Soup is now ready to be enjoyed! Serve hot and garnish with croutons if desired.
Pro Tips
- For a lighter version, substitute heavy cream with coconut milk. You can also add cooked chicken or white beans for extra protein.
Storage and Reheating
This soup stores wonderfully in an airtight container in the refrigerator for up to three days. If you plan to enjoy leftovers, consider undercooking the spinach slightly, as it can become mushy upon reheating. To prolong freshness, avoid adding cream until you're ready to serve, as the dairy can sometimes curdle when reheated.
To reheat the soup, warm it over medium heat, stirring frequently. If the soup thickens too much, add a splash of vegetable broth or water until it reaches your desired consistency. When reheating, always do so gently; a rapid boil could alter the creamy texture. I recommend heating until just steaming, then remove from heat to avoid overcooking the flavors.
Serving Suggestions
For an elegant presentation, serve the soup in deep bowls topped with a dollop of sour cream or crème fraîche. A sprinkle of fresh herbs like parsley or chives adds a pop of color and freshness. Pair the soup with crusty artisanal bread or a light salad for a complete meal that pairs beautifully with the zesty, creamy soup.
If you’re hosting a gathering, this soup can be made in advance and served confidently as a starter. Consider offering a side of garlic bread or a simple bruschetta, bringing together warm and comforting elements. As a main dish, it pairs excellently with some grilled shrimp or chicken for added protein.
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 before adding it to the soup.
→ How long will this soup last in the fridge?
The soup will stay fresh for about 3 days in the fridge. Just reheat before serving.
→ Can I make this soup vegan?
Absolutely! Use coconut milk instead of heavy cream and a vegetable broth that is guaranteed to be vegan.
→ What can I serve with this soup?
This soup pairs wonderfully with crusty bread or a light salad for a complete meal.
Creamy Lemon Spinach Soup
I absolutely love making this Creamy Lemon Spinach Soup when I want a dish that’s both comforting and refreshing. The zesty lemon combined with the rich creaminess makes every spoonful feel like a warm hug. The vibrant green color is not only visually appealing but is a great way to sneak some greens into a delicious meal. Whether it's a chilly evening or a sunny afternoon, this soup brightens my day and is sure to impress anyone I serve it to.
Created by: Brielle Thompson
Recipe Type: Healthy & Light
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups fresh spinach, washed
- 1 large potato, peeled and diced
- 3 cups vegetable broth
- 1 cup heavy cream
- Zest and juice of 1 lemon
- Salt and pepper to taste
How-To Steps
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 garlic and cook for an additional minute.
Add the diced potato along with the vegetable broth. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes, or until the potato is tender.
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
Return the blended soup to the pot and stir in the heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste. Heat gently before serving.
Extra Tips
- For a lighter version, substitute heavy cream with coconut milk. You can also add cooked chicken or white beans for extra protein.
Nutritional Breakdown (Per Serving)
- Calories: 330 kcal
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 70mg
- Sodium: 400mg
- Total Carbohydrates: 24g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 6g