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: 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 4 cups fresh spinach, washed and chopped; 4 cups vegetable broth; 1 cup Greek yogurt; Juice of 1 lemon; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely adore a comforting bowl of soup, and this Creamy Lemon Spinach Soup has become a staple in my kitchen. It has a bright, zesty flavor that makes it perfect for any season. Each spoonful feels like a warm hug, integrating creamy richness with the goodness of fresh spinach. After experimenting with various herbs and spices, I finally nailed down the perfect balance that compliments the lemon. It’s quick to prepare, making it ideal for weeknight dinners or a refreshing starter for gatherings.

Created by

Rosie Mitchell

Last updated on 2026-01-18T11:40:18.490Z

Making this Creamy Lemon Spinach Soup was a delightful adventure for me. I wanted to create a recipe that not only tastes amazing but also celebrates the fresh flavors of spring. I discovered that starting with sautéed onions and garlic adds a depth of flavor that really elevates the final product. The addition of fresh lemon juice at the end brings a brightness that makes the soup truly stand out.

After several trials, I decided on a blend of creamy elements, including Greek yogurt, which gives it a tangy bite while keeping it light. Pairing the soup with crusty bread enhances the experience and rounds off the meal perfectly. I can’t wait for you to try it!

        Why You Will Love This Recipe
        Zesty lemon flavor that brightens your day
Creamy texture that’s both satisfying and light
Quick to prepare, making it perfect for busy evenings

      

The Role of Spinach in This Soup

Spinach is not only the star of this Creamy Lemon Spinach Soup but also a nutritional powerhouse. It adds a plethora of vitamins and minerals, enhancing the soup's health benefits. When cooked, spinach softens significantly. You'll know it’s ready when it wilts and reduces in volume, typically taking just a few minutes. If you’re looking for a nutrient boost, consider adding kale or Swiss chard; they can easily substitute spinach while providing a unique flavor profile.

Another benefit of spinach is its ability to absorb flavors. Sautéing it with onions and garlic before adding broth enriches the overall taste, creating a deeply satisfying base. Ensure that the spinach is fresh and vibrant, as wilted spinach can impart a less desirable flavor to the soup.

Perfecting the Creamy Texture

The creamy element of this soup comes from the Greek yogurt, which not only adds smoothness but also a tangy flavor that complements the lemon well. For a richer taste, you can substitute with sour cream or even a plant-based yogurt for a dairy-free version. Just be cautious with the heat; adding yogurt to boiling soup can cause it to curdle, so warm the soup gently after mixing the yogurt in.

Blending the soup until it's fully smooth ensures an even texture. An immersion blender is excellent for this task as it allows for quick blending right in the pot, reducing cleanup. If you prefer a chunkier soup, you can reserve a portion of the cooked spinach and add it back after blending for an appealing contrast.

Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups fresh spinach, washed and chopped
4 cups vegetable broth
1 cup Greek yogurt
Juice of 1 lemon
Salt and pepper to taste

These ingredients come together effortlessly to create a soothing soup.

Instructions

Sauté Onions and Garlic

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it turns translucent. Stir in the minced garlic and sauté for an additional minute.

Add Spinach and Broth

Add the chopped spinach to the pot and cook until wilted. Pour in the vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for 10 minutes.

Blend and Season

Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Stir in the Greek yogurt and lemon juice. Season with salt and pepper to taste, and heat through without boiling.

Serve

Ladle the soup into bowls and serve hot, garnished with extra lemon zest or a dollop of yogurt if desired.

Enjoy the warmth and healthiness of this delightful soup!

Pro Tips

For a vegan version, simply replace Greek yogurt with coconut cream or a vegan yogurt alternative. You can also add croutons for an added crunch!

Storing and Reheating

This soup is ideal for meal prep! You can store leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stove over low heat to prevent any separation of the yogurt. If the soup thickens overnight, add a splash of vegetable broth or water to return it to your desired consistency.

For long-term storage, consider freezing the soup before adding the yogurt. It freezes well for up to three months. Just allow it to cool completely before transferring it to freezer-safe containers. When you're ready to enjoy it again, thaw it in the refrigerator overnight and reheat it, adding the yogurt just before serving.

Serving Suggestions

This Creamy Lemon Spinach Soup can be a delightful starter or a main course. To enhance the dining experience, serve it with crusty bread or a light salad. I also love topping it with a sprinkle of crushed red pepper flakes or a drizzle of olive oil for an extra kick.

For a more substantial meal, consider adding diced cooked chicken, chickpeas, or quinoa to the soup. This not only boosts the protein content but also makes it more filling. Experimenting with spices such as nutmeg or white pepper can also add depth to the flavor, enhancing the overall enjoyment of the dish.

Questions About Recipes

→ Can I make this soup in advance?

Yes! This soup can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stove.

→ Can I freeze the soup?

Absolutely! Let the soup cool down, then transfer to freezer-safe containers. It can be frozen for up to 3 months.

→ What can I use instead of spinach?

You can substitute kale or Swiss chard, but be sure to chop them finely and adjust cooking time as necessary.

→ Is this soup gluten-free?

Yes, all the ingredients used are gluten-free, making it suitable for those with gluten sensitivities.