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 onion, chopped; 2 cloves garlic, minced; 4 cups fresh spinach, packed; 4 cups vegetable broth; 1 cup coconut milk; Juice and zest of 1 lemon; Salt and pepper to taste; Croutons for serving (optional)

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Spinach Soup whenever I need a comforting dish that feels both light and indulgent. The vibrant color of the spinach is so inviting, and the fresh lemon zest really brightens up the flavors. In just about 30 minutes, I can whip up a bowl of this creamy goodness that warms the soul and is perfect for any time of the year. It's delicious on its own or paired with some crispy bread for a wholesome meal.

Created by

Chantel Rivers

Last updated on 2026-01-18T13:28:10.752Z

When I first attempted this soup, I was surprised by how quickly the flavors came together. The combination of fresh spinach and lemon creates a bright, zesty profile that is simply irresistible. I decided to blend part of the soup to achieve a creamy texture while still leaving some whole spinach pieces for texture. This method ensures every bite has a delightful balance.

One essential tip I've learned is to use fresh lemon juice and zest, as the brightness really elevates the dish. I recommend serving it immediately after cooking, as the flavors are at their peak. It's a crowd-pleaser for dinner parties or a cozy night in!

        Why You'll Love This Recipe
        Vibrant flavors of fresh spinach and zesty lemon
Rich and creamy texture without heavy cream
Quick and easy to prepare, perfect for busy weeknights

      

Understanding the Key Ingredients

The star of this soup is undoubtedly the fresh spinach. It not only provides a vibrant green color but also offers a wealth of nutrients like iron and vitamins A and C. When cooking the spinach, keep an eye on it as it wilts quickly; you want it just tender enough to blend smoothly. If you're in a pinch, frozen spinach can be used, just make sure to thaw and drain it thoroughly to avoid excess water in your soup.

Coconut milk adds a creamy texture without the heaviness of traditional dairy creams. I love using full-fat coconut milk for its rich flavor, but light coconut milk works as a lower-calorie alternative. If you're not a fan of coconut, you can substitute it with unsweetened almond milk or cashew cream, although those options may yield a slightly different taste and texture.

Perfecting Your Technique

Blending the soup with an immersion blender is key to achieving that creamy consistency. However, if you don’t have one, carefully transfer batches of the soup to a countertop blender, blending until smooth before returning it to the pot. Just be cautious not to overfill the blender, as hot liquids can expand and splash. You want some texture, so don’t blend it to a completely smooth purée.

When adding the lemon juice and zest, make sure to taste as you go. Citrus can vary in intensity, and you might prefer a more subtle lemon flavor. Squeeze in half the juice, stir, and then adjust according to your preference. This will ensure you end up with a soup that perfectly balances the rich creaminess with a zesty brightness.

Ingredients

Gather these simple ingredients to make a delightful soup that’s packed with flavor!

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups fresh spinach, packed
4 cups vegetable broth
1 cup coconut milk
Juice and zest of 1 lemon
Salt and pepper to taste
Croutons for serving (optional)

With these ingredients at hand, you're set to create a nourishing bowl of soup!

Instructions

Follow these steps to make your Creamy Lemon Spinach Soup.

Sauté the Aromatics

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

Add Spinach and Broth

Stir in the fresh spinach and pour in the vegetable broth. Cook until the spinach is wilted, about 3-4 minutes.

Blend and Add Coconut Milk

Using an immersion blender, blend the soup until creamy but still slightly chunky. Stir in the coconut milk, lemon juice, and zest, then season with salt and pepper.

Serve and Enjoy

Ladle the soup into bowls and top with croutons if desired. Serve warm and enjoy the fresh flavors!

Now that you've made your soup, enjoy it with a slice of crusty bread for a complete meal!

Pro Tips

For a spicier kick, try adding a pinch of red pepper flakes while sautéing the onions. Also, you can substitute the coconut milk with heavy cream for a richer taste.

Make-Ahead and Storage Tips

This Creamy Lemon Spinach Soup can easily be made ahead of time. Prepare the entire recipe, allow it to cool, and store it in an airtight container in the refrigerator for up to three days. The flavors will meld beautifully as it sits, making it even tastier on day two. Just be sure to reheat it gently on the stove, adding a splash of water or vegetable broth if it thickens too much during storage.

For longer storage, this soup freezes well. Portion it into freezer-safe containers and freeze for up to three months. When ready to eat, thaw overnight in the refrigerator, and reheat on the stovetop, adding some coconut milk if it appears too thick. This is a great way to ensure you have a comforting meal ready on a busy day.

Delicious Variations

Feel free to customize this soup by adding other vegetables. Carrots or zucchini can introduce a subtle sweetness, while peas can add a pop of color and sweetness as well. Simply sauté them along with the onions or add them to the pot with the spinach and broth, adjusting cooking times as necessary until they're tender.

If you enjoy a bit of spice, consider adding red pepper flakes or a dash of hot sauce just before serving. This contrast can elevate the overall flavor profile of the soup. Additionally, garnishing with a sprinkle of fresh herbs, like parsley or dill, can brighten the dish both visually and flavor-wise.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just ensure you thaw and drain it before adding to the pot.

→ What can I use instead of coconut milk?

You can replace coconut milk with heavy cream or a non-dairy milk alternative that you prefer.

→ How can I make this soup lower in calories?

To lower the calories, you can use less oil and coconut milk and add more broth and vegetables.

→ Can I meal prep this soup?

Absolutely! This soup can be stored in the refrigerator for up to 3 days or frozen for later use.