Quick Facts
Time: 20 minutes • Yield: 4 bowls • Skill: Easy • Method: One-pot, stovetop • Diet: Vegetarian, DF optional, GF
Introduction
Spring Soup cravings kick in when you want something light, fast, and actually satisfying. This Spinach, Garlic & Lemon Detox Soup solves the “What’s for dinner?” puzzle with clean ingredients, one pot, and a bright finish that feels refreshing rather than heavy. Lemony tang wakes up mellow garlic and sweet onion, while heaps of spinach cook down into a silky, soothing texture. It’s the kind of bowl that tastes vibrant but still cozy—perfect for weeknights, a quick Sunday Soup, or when you’re collecting Spring Soup Ideas for a lighter routine. If you keep a bag of spinach and a box of vegetable stock around, you’re halfway there. The result is a green, glossy soup that fits Spring Vegetable Soup vibes, sits comfortably in your Vegetarian Soups rotation, and delivers a gentle reset any night.
Why You’ll Love It
- Weeknight-easy: One pan, minimal prep, clear timing.
- Flexible: Swap what’s in your fridge without losing flavor.
- Balanced flavor: Lemon for brightness, garlic for warmth, stock for depth.
- Great leftovers: Reheats beautifully for lunches.
Want more light, lemony bowls for the season? Don’t miss these reader favorites in Spring Soup Recipes.
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Spring Soup — Spinach, Garlic & Lemon Detox Soup (One-Pan, 20 Minutes)
- Total Time: 20 minutes
- Yield: 4 bowls
- Diet: Vegetarian
Description
A bright, silky one-pot spinach soup with mellow garlic, sweet onion, and a lemony finish. Light but cozy, ready in about 20 minutes, and easy to make dairy-free.
Ingredients
1 tbsp olive oil
1 small onion, finely chopped
3–4 cloves garlic, thinly sliced
4 cups low-sodium vegetable stock
12–14 oz fresh spinach (or 16 oz frozen, thawed and drained)
1 small potato, peeled and diced (optional)
1 bay leaf (optional)
1–2 tbsp fresh lemon juice, plus more to taste
Fine sea salt and black pepper
Pinch red pepper flakes (optional)
2–3 tbsp plain yogurt or thick coconut yogurt, for swirling (optional)
Extra-virgin olive oil, for finishing
Instructions
Sauté aromatics: Heat olive oil in a medium pot over medium. Add onion + pinch of salt and cook 3–4 min until translucent. Add garlic and cook 30–60 sec until fragrant (don’t brown).
Simmer: Add stock, potato (if using), and bay leaf (if using). Bring to a gentle simmer and cook 8–10 min until potato is fork-tender.
Wilt spinach: Add spinach in batches, stirring to wilt. Simmer 2–3 min until fully collapsed and vibrant.
Blend: Remove bay leaf. Blend (immersion blender or carefully in batches) until silky.
Finish: Stir in 1 tbsp lemon juice. Taste and adjust with more lemon, salt, and pepper.
Serve: Rest 2 minutes, then ladle into bowls. Top with a yogurt swirl (optional), olive oil drizzle, and red pepper flakes if desired.
Notes
Frozen spinach: Thaw and drain well to avoid watering down the soup.
Too thick: Add a splash of stock/water when reheating.
Too flat: A little more salt + lemon usually fixes it.
Make it creamy: Keep the potato or add yogurt/coconut yogurt off-heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: Mediterranean-inspired
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3–4 cloves garlic, thinly sliced
- 4 cups low-sodium vegetable stock
- 12–14 oz fresh spinach (or 16 oz frozen, thawed and drained)
- 1 small potato, peeled and diced (optional for extra body)
- 1 bay leaf (optional)
- 1–2 tbsp fresh lemon juice, plus more to taste
- Fine sea salt and black pepper
- Pinch red pepper flakes (optional)
- 2–3 tbsp plain yogurt or thick coconut yogurt, for swirling (optional)
- Extra-virgin olive oil, for finishing
What each ingredient does:
Olive oil: carries aroma. Onion: builds sweetness. Garlic: savory backbone. Vegetable stock: clean body and gentle savoriness. Spinach: color, nutrients, silky texture. Potato: natural creaminess without dairy. Bay leaf: subtle herbal depth. Lemon juice: brightness and balance. Salt/pepper: rounds flavors. Chili flakes: a hint of heat. Yogurt: cool contrast. Olive oil finish: gloss and aroma.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Shallot for onion; add a little celery for extra backbone.
- Veg: Baby kale or chard for part of the spinach; frozen spinach works great.
- Starch: Potato can be skipped; or swap in a handful of cooked white beans.
- Dairy/Fats: Skip yogurt or use coconut yogurt for dairy-free creaminess.
- Diet swaps: Gluten-free as written; dairy-free if you omit dairy swirl.
- Budget/time savers: Use pre-chopped onions/garlic or frozen chopped spinach.
Equipment Notes
A medium heavy pot or Dutch oven (10–12 inches across) gives the best simmer and even heat. An immersion blender makes quick work of pureeing in the pot, but a standard blender also works—just vent the lid and blend in batches. A small ladle and heatproof measuring cup keep transfers tidy.
Step-by-Step
- Sauté aromatics (build flavor): Warm olive oil over medium heat. Add onion and a pinch of salt; cook until translucent, 3–4 minutes. Stir in garlic for 30–60 seconds until fragrant—don’t brown it.
- Add body: Pour in stock and add diced potato (if using) and bay leaf. Bring to a gentle simmer; cook 8–10 minutes until potato is fork-tender but not mushy.
- Wilt greens: Add spinach in batches, stirring so it collapses evenly. Simmer 2–3 minutes until fully wilted and vibrant.
- Blend: Remove bay leaf. Off the heat, blend with an immersion blender until silky. (Using a stand blender? Work in batches and vent the lid.)
- Finish: Stir in 1 tbsp lemon juice. Taste, then add more lemon, salt, or pepper to balance. A drizzle of olive oil and a yogurt swirl add gloss and contrast.
- Rest & serve: Let the soup sit 2 minutes so bubbles settle. Ladle into warm bowls and add a pinch of red pepper flakes if you like.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop onion/garlic 1 day ahead; keep in a sealed container.
- Fridge: Keeps 3–4 days. Expect slight thickening as it rests.
- Freeze: Up to 2 months. Cool completely; leave headspace in containers.
- Reheat: Warm gently over medium-low heat. Add a splash of stock or water and a squeeze of lemon to wake flavors back up.
Batch-cooking today? Stock your freezer with a few options from my Soup Recipes archive.
How to Lighten / Make It Creamy
- Lighten: Skip potato; add more stock and extra lemon for lift.
- Creamy: Blend very smooth and finish with a spoon of yogurt or a splash of unsweetened coconut milk off heat. If using dairy, temper by whisking some hot soup into the yogurt first.
Toppings, Garnishes & Finishes
- Crunch: Garlic croutons, toasted seeds, or crispy shallots.
- Fresh: Basil, parsley, or thinly sliced scallions.
- Tang/Heat: Extra lemon, a drizzle of chili oil, or red pepper flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread, warm pita, or a simple couscous or rice bowl. Add a citrusy side salad. For beverages: sparkling water with lemon or a light herbal tea keeps the theme bright.
Scaling the Recipe
To double, use a wider pot so greens wilt quickly; blend in batches. To halve, keep simmer times the same for tenderness. Cool large batches quickly in shallow containers for best texture.
Nutrition & Dietary Notes
Naturally rich in fiber and iron from spinach with modest calories. Gluten-free as written; dairy is optional. If adding yogurt, choose a cultured option for tang without heaviness.
Troubleshooting
- Too salty? Add water or unsalted stock and more lemon.
- Too bland? Add salt in small pinches and a squeeze of lemon; a drizzle of olive oil can bloom aroma.
- Too thin? Simmer uncovered 3–5 minutes to reduce, or blend in a few beans.
- Overcooked? Add fresh spinach at the end and a bright hit of lemon to revive.
FAQs
Can I use frozen or pre-cut ingredients? Yes—frozen chopped spinach is excellent and pre-chopped onions save time.
Best swaps for spinach? Baby kale or chard; cook to tender and blend.
How do I keep it from tasting flat? Season in stages and finish with lemon.
Dairy-free/gluten-free? It’s GF; for DF, skip dairy or use coconut yogurt.
How long does it keep/freeze? 3–4 days in the fridge; up to 2 months in the freezer.
Variations
- Lemony Herb: Add zest plus extra parsley or dill before blending.
- Spicy Chipotle: Blend in a little chipotle and a touch of honey to balance.
- Creamy Parmesan: Finish with grated parmesan and a splash of milk (off heat).
Chef Notes / Test Kitchen Tips
Salt lightly at the start, then taste after adding lemon—acidity lifts flavor and can make you think it needs more salt when it doesn’t. Expect a sweet spot between 18–22 minutes total cook time depending on your pot and how quickly greens wilt. Blending just past silky gives you that glossy finish you see in Spring Soup recipes.
Conclusion
This is the kind of Spring Soup that makes weeknights feel calm: one pot, bright flavor, and leftovers that reheat like a dream. Remember it keeps 3–4 days and freezes well, so make a little extra. If you loved it, save, rate, or share—then add it to your Spring Soup Ideas list for the next breezy night.
