Spring Spinach Soup

Name: Spring Spinach Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups fresh spinach, washed and chopped; 2 cups vegetable broth; 1/2 cup heavy cream; Juice of 1 lemon; Salt and pepper to taste

Highlighted under: Naturally Nourishing

I love making this Spring Spinach Soup during the vibrant months of spring. The combination of fresh spinach, bright herbs, and a touch of cream creates a dish that feels invigorating and uplifting. In just 30 minutes, I can transform simple ingredients into a delicious and nutritious meal that’s perfect for lunch or dinner. With every spoonful, I relish the flavors that embody the season and enjoy how easy it is to prepare a bowl full of goodness.

Created by

Lucy Bennett

Last updated on 2026-02-01T21:53:36.123Z

When I first made this Spring Spinach Soup, I was amazed at how quickly it came together. I used fresh spinach from my garden, which not only made the soup vibrant but also significantly boosted its taste. Fresh herbs and a splash of lemon juice helped to brighten the flavor profile, making the soup refreshing and delightful.

One tip I discovered is to sauté the onions and garlic until they're just translucent before adding the spinach. This enhances the overall depth of flavor, and you’ll find that the creamy texture pairs beautifully with the soft greens. It’s a simple change that elevates this dish to another level!

Why You'll Love This Recipe
Healthful and vibrant ingredients highlight the joy of spring.
Creamy consistency paired with fresh herbs is simply irresistible.
Quick to prepare, making it perfect for busy weeknights.

Understanding the Ingredients

Fresh spinach is the star of this soup, contributing a vibrant green hue and earthy flavor. When selecting spinach, look for dark green leaves without wilting or yellowing, as fresh leaves provide the best texture and taste. Additionally, consider using baby spinach for a milder flavor that's even more tender and blends smoothly into the soup. If you're in a pinch, frozen spinach can work as a substitute. Just ensure to thaw and drain it well before adding to avoid excess water in the soup.

The heavy cream adds a luxurious texture that balances the earthiness of the spinach. If you're looking for a lighter version, half-and-half or a plant-based cream can be used instead. For a dairy-free option, coconut milk can add a subtly sweet flavor while keeping that creamy consistency. When substituting, just keep in mind that some options may change the final taste profile, so adjust your seasoning accordingly.

Key Techniques for Success

Sautéing the onion and garlic before adding the spinach is crucial as it helps develop a rich flavor base for the soup. Cook the onions until they are translucent and slightly golden at the edges, which typically takes about 5 minutes over medium heat. This caramelization process adds depth to the soup, enhancing its overall taste. Make sure not to rush this step, as allowing the garlic to bloom will introduce a fragrant aroma and avoid a harsh raw flavor.

When blending the soup, an immersion blender is a great tool for convenience; it allows you to blend directly in the pot and avoid transferring hot liquids. Blend until the soup reaches a silky smooth consistency, and don’t forget to check for any chunks of spinach or onion. If you prefer a chunkier texture, you can pulse the blender a few times instead of fully puréeing it.

Ingredients

Here’s what you’ll need for a comforting bowl of Spring Spinach Soup:

Ingredients

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

Ensure everything is fresh to enhance the vibrant flavors of the soup.

Instructions

Follow these simple steps to create your Spring Spinach Soup:

Sauté the Base

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

Add Spinach and Broth

Add the chopped spinach to the pot and pour in the vegetable broth. Bring the mixture to a simmer, cooking for about 10 minutes until the spinach is wilted and tender.

Blend the Soup

Remove the pot from heat. Use an immersion blender (or transfer to a regular blender) to puree the soup until smooth. Return the mixture to the pot.

Finish with Cream and Lemon

Stir in the heavy cream and lemon juice. Season with salt and pepper to taste. Warm the soup on low heat for about 2 minutes, then serve hot.

Enjoy your deliciously fresh Spring Spinach Soup!

Pro Tips

For added depth, consider garnishing with croutons or a swirl of extra cream before serving.

Serving Suggestions

This Spring Spinach Soup can be served as a soothing starter or a light main dish. For a complete meal, consider pairing it with a slice of crusty bread or a crisp green salad. A sprinkle of grated Parmesan or croutons on top can add a delightful contrast in texture and flavor. If you’re entertaining, garnishing with a few fresh herb leaves can make the presentation pop.

For an extra layer of flavor, consider adding a dollop of pesto on top right before serving. The basil and olive oil notes in pesto will complement the spinach beautifully. You can also serve the soup chilled for a refreshing summertime dish; just allow it to cool to room temperature after blending before refrigerating.

Make-Ahead and Storage Tips

This soup is an excellent candidate for meal prep! You can prepare it in advance and store it in the fridge for up to three days. It also freezes beautifully, so consider making a double batch. To freeze, let the soup cool completely, then transfer it to an airtight container or freezer bags. Frozen soup is best enjoyed within 3 months; just thaw overnight in the fridge and reheat gently on the stove, ensuring it doesn’t boil to preserve the creamy texture.

If you're worried about the cream separating after freezing, you can choose to add it just before serving. Prepare the soup base without the cream, freeze it, and then blend in the cream once thawed and heated. This ensures the soup maintains its luxurious consistency, making every bowl feel fresh and vibrant.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain any excess water before adding it to the soup.

→ How long does this soup keep?

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

→ Can I make this soup vegan?

Absolutely! You can substitute the heavy cream with coconut milk and use vegetable broth to keep it vegan-friendly.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread or a light salad for a complete meal.