Creamy Lemon Spinach Soup
Highlighted under: Healthy & Light
I love making Creamy Lemon Spinach Soup on chilly evenings. It’s a delightful blend of vibrant spinach and zesty lemon, creating a comforting yet refreshing dish. The creaminess is well-balanced with the tanginess of lemon, making every spoonful a burst of flavor. This soup not only warms me up but also gives me a healthy dose of greens. It's the perfect quick meal that feels both indulgent and nourishing, making it a staple in my kitchen.
Creating my Creamy Lemon Spinach Soup has become a cherished ritual in my kitchen. I first tried making it during a rainy weekend, and the comforting aroma that filled my home was irresistible. I love how the lemon elevates the flavor, giving it a brightness that complements the earthy spinach beautifully.
A tip I discovered is to use fresh spinach instead of frozen. It makes a noticeable difference in texture and color. The freshness brings out the best flavors and elevates this soup to something truly special.
Why You'll Love This Recipe
- Creamy texture that's rich and satisfying
- zesty lemon brightness that enhances every bite
- Quick to prepare, making it ideal for busy weeknights
The Role of Spinach
Spinach is the star ingredient of this soup, bringing a wealth of nutrients while adding vibrant color. When selecting spinach, look for fresh, dark green leaves that are crisp and free from blemishes. This leafy green not only contributes to the soup's nutritional profile but also provides a slightly sweet and earthy flavor that balances beautifully with the tangy lemon.
In this recipe, the spinach is added towards the end of cooking to preserve its bright green color and nutrients. Allow it to wilt for just a couple of minutes before blending to ensure it maintains its fresh flavor. If you're using frozen spinach, you can substitute about 2 cups; just be sure to thaw and drain it thoroughly before adding to the soup.
Perfecting the Blend
Blending the soup is a crucial step that transforms it from a chunky broth into a creamy delight. An immersion blender is ideal as it allows you to blend directly in the pot, reducing cleanup time. Puree until smooth, but if you prefer a little texture, blend just until the larger potato pieces are incorporated while leaving some small chunks.
If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular stand blender. Just be cautious of the hot liquid when blending to avoid splattering. Allow the soup to cool slightly before blending, and remember to vent the lid to let steam escape.
Ingredients
Gather the following ingredients to make this creamy soup:
Ingredients
- 4 cups fresh spinach, washed and roughly chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Juice of 1 lemon
- Salt and pepper to taste
- Olive oil for sautéing
Make sure to have all the ingredients ready before you begin for a smooth cooking experience.
Instructions
Follow these steps to create your creamy lemon spinach soup:
Sauté the Vegetables
In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
Cook the Potatoes
Add the diced potato to the pot and stir for a couple of minutes before pouring in the vegetable broth. Bring it to a boil and cook until the potatoes are tender, about 15 minutes.
Blend the Soup
Once the potatoes are soft, add the chopped spinach and let it wilt for 2 minutes. Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and lemon juice.
Season and Serve
Season with salt and pepper to taste. Serve hot, garnished with a sprinkle of lemon zest if desired.
Enjoy your delicious, creamy lemon spinach soup!
Pro Tips
- For an added boost of flavor, try incorporating fresh herbs like dill or basil as a garnish before serving.
Storage and Make-Ahead Tips
This Creamy Lemon Spinach Soup can be made in advance, making it perfect for meal prep. Store leftover soup in an airtight container in the refrigerator for up to 3 days. If you plan to make it ahead of time, consider holding off on adding the heavy cream until you heat it up to maintain the best flavor and texture.
For long-term storage, this soup also freezes well. Just ensure it is cooled completely before transferring it to freezer-safe containers. It can be frozen for up to three months. Thaw in the refrigerator overnight, and reheat gently on the stove, stirring in a splash of broth or water to achieve the desired consistency.
Serving Suggestions and Variations
To enhance the soup's presentation and flavor, consider garnishing each bowl with a sprinkle of fresh lemon zest or croutons for added crunch. A dollop of sour cream or Greek yogurt can also introduce a tangy creaminess that complements the lemon. Pair the soup with warm, crusty bread for a fulfilling meal.
For a protein boost, consider adding cooked chicken or white beans. Simply incorporate these ingredients after blending for a heartier version. Additionally, if you're experimenting with flavors, a pinch of nutmeg can add an unexpected depth, while red pepper flakes can provide a spicy kick that contrasts nicely with the creamy base.
Questions About Recipes
→ Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used, but fresh spinach provides a better flavor and texture.
→ How can I make this soup vegan?
You can use coconut cream and vegetable broth to replace the heavy cream.
→ Can I store leftovers?
Yes, store any leftovers in an airtight container in the fridge for up to 3 days.
→ What can I serve with this soup?
This soup pairs well with crusty bread or a light salad for a complete meal.
Creamy Lemon Spinach Soup
I love making Creamy Lemon Spinach Soup on chilly evenings. It’s a delightful blend of vibrant spinach and zesty lemon, creating a comforting yet refreshing dish. The creaminess is well-balanced with the tanginess of lemon, making every spoonful a burst of flavor. This soup not only warms me up but also gives me a healthy dose of greens. It's the perfect quick meal that feels both indulgent and nourishing, making it a staple in my kitchen.
Created by: Harper Collins
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Ingredients
- 4 cups fresh spinach, washed and roughly chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Juice of 1 lemon
- Salt and pepper to taste
- Olive oil for sautéing
How-To Steps
In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
Add the diced potato to the pot and stir for a couple of minutes before pouring in the vegetable broth. Bring it to a boil and cook until the potatoes are tender, about 15 minutes.
Once the potatoes are soft, add the chopped spinach and let it wilt for 2 minutes. Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and lemon juice.
Season with salt and pepper to taste. Serve hot, garnished with a sprinkle of lemon zest if desired.
Extra Tips
- For an added boost of flavor, try incorporating fresh herbs like dill or basil as a garnish before serving.
Nutritional Breakdown (Per Serving)
- Calories: 220 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 450mg
- Total Carbohydrates: 18g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 4g