Spring Soup — Spinach, Garlic & Lemon Detox Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts

Time: 20 minutes • Yield: 4 bowls • Skill: Beginner • Method: One-pot simmer & blend • Diet: Vegetarian, GF, DF-friendly

Introduction

Spring Soup means bright flavor, light texture, and dinner that doesn’t weigh you down. This Spinach, Garlic & Lemon Detox Soup leans on pantry staples—stock, greens, garlic, a squeeze of citrus—to deliver a clean, emerald bowl in minutes. The flavor is lemon-forward and herby with soft garlic warmth; the texture is smooth and velvety, the kind of soup that’s equally at home in your Sunday Soup routine or your weeknight dash. It slots right into Spring Vegetable Soup planning and your collection of Vegetarian Soups, especially when you need Spring Soups Recipes that feel fresh but familiar. Keep it simple, or dress it up with a yogurt swirl and a pinch of chili.

For a full lineup of light, lemon-forward bowls, check out my Spring Soup Recipes.

Why You’ll Love It

• Weeknight-easy: Straightforward steps; done in 20.
• Flexible: Works with fresh or frozen spinach.
• Balanced flavor: Acid + savor + subtle heat if you like.
• Great leftovers: Stays vibrant and reheats smoothly.

This velvety spinach, garlic, and lemon soup is light, fresh, and flavorful — perfect for a weeknight detox or a nourishing springtime lunch. Packed with pantry staples and citrus brightness, it’s gluten-free, vegetarian, and can be made dairy-free with ease.

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Course: Dinner, Soup

Cuisine: Spring, Vegetarian

Calories: 95

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 tbsp olive oil
• 1 small onion, diced
• 3–4 cloves garlic, thinly sliced
• 4 cups low-sodium vegetable stock
• 14–16 oz spinach (fresh or frozen)
• 1 small waxy potato, diced (optional)
• 1 bay leaf (optional)
• 1–2 tbsp fresh lemon juice, plus zest if desired
• sea salt and black pepper, to taste
• yogurt or coconut yogurt (optional finish)
• chili flakes or chili oil (optional garnish)

Equipment

• medium Dutch oven or saucepan
• immersion blender or countertop blender
• citrus squeezer
• cutting board and knife

Method

 

1. Warm olive oil in a pot over medium heat. Add diced onion with a pinch of salt and cook until translucent, about 3–4 minutes. Stir in sliced garlic and cook for 45 seconds.
2. Add vegetable stock to the pot. If using, include diced potato and bay leaf. Simmer for 8–10 minutes, until the potato is tender.
3. Stir in spinach and cook for 2–3 minutes until wilted and deep green.
4. Remove the bay leaf, then blend the soup until smooth and velvety using an immersion or countertop blender. Thin with extra stock if needed.
5. Off heat, stir in lemon juice to taste. Adjust with salt and pepper. Add more lemon for brightness.
6. Serve hot with optional yogurt swirl, olive oil drizzle, and chili flakes.

Nutrition

Calories: 95kcalCarbohydrates: 11gProtein: 4gFat: 4.5gSaturated Fat: 0.7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3.2gSodium: 360mgPotassium: 540mgFiber: 3.5gSugar: 2gVitamin A: 9400IUVitamin C: 22mgCalcium: 130mgIron: 3.6mg

Notes

Use frozen spinach and pre-minced garlic for a quicker prep. Add white beans for creaminess or finish with coconut yogurt for a dairy-free richness. Always add lemon juice after blending to preserve its vivid brightness.

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Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3–4 cloves garlic, thinly sliced
• 4 cups low-sodium vegetable stock
• 14–16 oz spinach (fresh or frozen, see notes)
• 1 small waxy potato, diced (optional)
• 1 bay leaf (optional)
• 1–2 tbsp fresh lemon juice, plus zest if you like
• Sea salt and black pepper
• Optional finishes: yogurt or coconut yogurt, chili flakes, extra-virgin olive oil

What each ingredient does:
Olive oil: aroma carrier. Onion: sweetness. Garlic: depth. Stock: structure. Spinach: body, color, nutrients. Potato: silkiness. Bay leaf: savory hint. Lemon: sparkle. Salt/pepper: balance. Finishes: contrast and heat.

Pro tip: Low-sodium stock lets lemon lead without turning the soup sharp.

Substitutions & Swaps

• Aromatics: Add celery for more backbone or swap shallot for a milder vibe.
• Greens: Sub part of the spinach with baby kale or arugula (blend well).
• Starch: Cooked white beans in place of potato for protein-rich creaminess.
• Fat/Dairy: Extra-virgin olive oil only, or coconut yogurt for dairy-free richness.
• Speed: Use frozen chopped spinach and pre-minced garlic to streamline.

Equipment Notes

Use a medium Dutch oven or thick-bottomed saucepan. An immersion blender is ideal for a quick, safe purée in the pot; a countertop blender works too—just cool slightly and vent the lid. Keep a citrus squeezer handy to add lemon at the end without fishing out seeds.

Step-by-Step

1. Sweat & scent: Warm oil over medium. Add onion with a pinch of salt; cook until glossy and translucent, 3–4 minutes. Stir in garlic for 45 seconds.
2. Simmer the base: Pour in vegetable stock. If using, add diced potato and bay leaf. Simmer gently 8–10 minutes until potato is fork-tender and edges look barely frayed.
3. Add greens: Stir in spinach; it will mound high, then collapse. Simmer 2–3 minutes until deep green and soft.
4. Purée: Remove bay leaf. Blend until smooth and shiny. If too thick, add a splash of stock.
5. Finish bright: Off heat, add lemon juice (start with 1 tbsp). Taste; add salt, pepper, and more lemon until flavors pop.
6. Serve: Swirl in yogurt if desired, a drizzle of olive oil, and a pinch of chili flakes.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop aromatics and store airtight up to 24 hours.
• Fridge: 3–4 days. It may thicken—loosen with stock or water.
• Freeze: Up to 2 months. Avoid adding yogurt before freezing; swirl after reheating.
• Reheat: Low and slow on the stove; brighten with a bit of lemon at the end.

How to Lighten / Make It Creamy

• Lighten: Omit potato and thin with extra stock, then add an extra squeeze of lemon.
• Creamy: Blend ultra-smooth and finish with yogurt or a splash of coconut milk off heat. Temper dairy by whisking in a little hot soup first.

Toppings, Garnishes & Finishes

• Crunch: Herbed croutons or toasted pepitas.
• Fresh: Chives, basil, or parsley.
• Tang/Heat: Extra lemon wedges, chili flakes, or a few drops of chili oil.
  A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm flatbread, a simple couscous, or buttered toast. For a light plate, make a shaved fennel and cucumber salad with lemon and olive oil. Sip sparkling water with a lemon wheel to keep the palette lifted.

Scaling the Recipe

Double everything in a wider pot for faster wilting. Cool big batches in shallow containers so the color stays bright. Halving is straightforward; cooking times remain nearly the same.

Nutrition & Dietary Notes

This Spring Soup leans naturally lower in calories with fiber from greens and optional potato. It’s gluten-free; dairy is optional and easy to swap. Sodium depends on stock—taste as you go.

Troubleshooting

• Too sour? Add a pinch of salt and a drizzle of olive oil; a little potato or bean helps round it out.
• Muted flavor? Add a small pinch of salt, then lemon. Flavor wakes up in that order.
• Stringy texture? Blend longer and strain if desired.
• Color dulling? Don’t over-simmer after blending; finish and serve.

FAQs

Can I use frozen ingredients? Absolutely—frozen spinach is reliable and budget-friendly.
Best veg swaps? Baby kale or chard; blend smooth.
Keep it from drying out? Add a splash of stock when reheating; finish with lemon.
Dairy-free/gluten-free? Yes—skip dairy, and it’s GF as written.
How long does it keep? 3–4 days chilled; up to 2 months frozen.

Variations

• Lemony Herb: Add zest plus dill and parsley before blending.
• Spicy Chipotle: Blend in chipotle and finish with lime.
• Creamy Parmesan: Stir in grated parmesan and a small splash of milk off heat.

For more riffs—from creamy classics to brothy greens—browse my Soup Recipes.

Chef Notes / Test Kitchen Tips

What changed everything: lemon timing. Add it after blending so the brightness stays vivid. Also, season modestly before lemon, then fine-tune. Expect a comfortable finish window at 18–22 minutes total, depending on your pot and heat.

Conclusion

For the nights you want a nourishing Spring Soup that’s quick, bright, and comforting, this green bowl is the move. It stores like a champ for 3–4 days, making lunches easy. If it earns a spot in your Spring Soup Ideas, save and share—then keep lemons and spinach on standby for the next batch.