Spring Spinach Soup

Name: Spring Spinach Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium leek, chopped; 3 cups fresh spinach, washed and chopped; 4 cups vegetable broth; 1 medium potato, peeled and diced; Salt and pepper to taste; 1 tablespoon lemon juice; 1/4 cup heavy cream

Highlighted under: Healthy Bites

I love making this Spring Spinach Soup as the weather warms up. It's a deliciously vibrant dish that perfectly captures the essence of fresh spring greens. The combination of spinach, leeks, and a hint of lemon creates a light yet flavorful experience. I find that adding a touch of cream at the end ties everything together beautifully, making it a wonderful starter or main course. This soup is not only easy to prepare but also healthy and satisfying, making it an ideal choice for those busy weeknight dinners.

Created by

Cassidy Moore

Last updated on 2026-02-01T21:17:37.220Z

When I first made this Spring Spinach Soup, I was amazed at how quickly it came together. I sautéed leeks to bring out their sweetness, then added a big bunch of fresh spinach, knowing it would wilt and create that gorgeous green hue. I also experimented with a splash of lemon juice, which made the soup taste so refreshing.

What makes this soup stand out is its simplicity. Using fresh ingredients really elevates the dish. I like to finish it off with a drizzle of cream, enhancing its creaminess without overpowering the spinach flavor. It’s a perfect dish to welcome spring!

Why You Will Love This Recipe
Light and refreshing flavor with a hint of lemon
Quick to make, perfect for busy nights
Packed with nutrients from fresh spinach

The Role of Fresh Ingredients

The quality of your Spring Spinach Soup largely depends on the freshness of your ingredients. When selecting spinach, look for bright green leaves without any wilting or discoloration. Fresh leeks, too, should feel firm and have a vibrant green top. These components not only enhance the soup’s flavor but also contribute to its nutritional value. Fresh vegetables yield a more vivid color and a richer taste, making every spoonful a delightful experience.

I often find that using organic vegetables makes a noticeable difference in flavor. During the spring, local markets overflow with fresh produce. This soup thrives on ingredients in season, so don’t hesitate to explore farmer's markets or community gardens for the best quality. Additionally, if you're unable to find fresh spinach, frozen spinach can be a useful alternative—just ensure it’s thoroughly thawed and excess moisture is drained before adding it to the pot.

Perfecting Texture and Consistency

Achieving the right texture in your soup is crucial. When blending, I recommend using an immersion blender for ease and less mess. However, if you transfer it to a standard blender, do so in batches to avoid overfilling, which could lead to splattering. Blend until smooth and creamy; the soup should have a glossy appearance signaling that it’s ready. If you prefer a chunkier texture, reserve some cooked potatoes and spinach before blending and stir them back in afterward for added body.

If you find the soup too thick for your liking, you can easily adjust its consistency by slowly incorporating additional vegetable broth until you reach your desired creaminess. Conversely, if it’s too thin, simmering it uncovered for a few minutes will help reduce the liquid. Lastly, the addition of heavy cream not only enriches the flavor but gives the soup a luxurious silky finish—consider using half-and-half as a lighter alternative if desired.

Ingredients

Gather the following ingredients to make this delicious soup:

Ingredients

2 tablespoons olive oil
1 medium leek, chopped
3 cups fresh spinach, washed and chopped
4 cups vegetable broth
1 medium potato, peeled and diced
Salt and pepper to taste
1 tablespoon lemon juice
1/4 cup heavy cream

This simple ingredient list is perfect for a refreshing Spring Spinach Soup.

Instructions

Follow these steps to prepare the soup:

Saute the Leeks

In a large pot, heat the olive oil over medium heat. Add the chopped leek and cook until softened, about 5 minutes.

Add the Potatoes and Broth

Stir in the diced potato and vegetable broth. Bring to a boil, then reduce heat to simmer for about 10 minutes until the potatoes are tender.

Incorporate the Spinach

Add the chopped spinach to the pot and cook for an additional 5 minutes until wilted.

Blend the Soup

Using an immersion blender, puree the soup until smooth. You can also transfer it to a blender if you don’t have one.

Finish with Lemon and Cream

Stir in the lemon juice and heavy cream. Season with salt and pepper to taste before serving.

Your soup is ready to be enjoyed!

Pro Tips

For added flavor, consider tossing in a pinch of nutmeg or fresh herbs like dill or basil before serving.

Make-Ahead and Storage Tips

Making this soup in advance is a great idea for meal prep. If you plan to enjoy it later, prepare the soup completely and let it cool to room temperature before transferring it to an airtight container. It can be stored in the fridge for up to three days or frozen for up to three months. Just remember to leave out the cream until you’re ready to serve; this prevents it from separating and losing its creamy texture during storage.

When reheating, use a gentle approach. Warm it on the stovetop over low heat to maintain its flavor and prevent burning. Stir frequently, and if you notice it has thickened too much after refrigeration, add a splash of broth or water to bring it back to life. For a fresh touch, consider adding a squeeze of lemon juice right before serving—this brightens up the flavors beautifully.

Variations and Serving Suggestions

While the classic Spring Spinach Soup recipe is delicious as is, feel free to experiment with variations. For added flavor and nutrition, consider tossing in other spring vegetables such as peas or asparagus. You can sauté them alongside the leeks for a harmonious blend of flavors. If you're looking for more protein, adding cooked lentils or a dollop of Greek yogurt can make the soup heartier without sacrificing its lightness.

When it comes to serving, this soup pairs wonderfully with crusty bread or a light salad for a complete meal. Top each bowl with a drizzle of olive oil or a sprinkle of toasted pine nuts for an elegant finish. Alternatively, you can create a vibrant soup bar with assorted toppings like croutons, fresh herbs, or grated cheese, allowing guests to customize their bowl as they please.

Questions About Recipes

→ Can I use frozen spinach?

Yes, frozen spinach works well. Just make sure to thaw and drain it before adding it to the pot.

→ How can I make this soup vegan?

You can substitute the heavy cream with coconut milk or a dairy-free cream alternative.

→ What can I serve with this soup?

It's great with crusty bread, a simple salad, or as a starter to a main dish.

→ Can I store leftovers?

Absolutely! Store in an airtight container in the fridge for up to 3 days. Reheat before serving.