Lemon-Dill Soup with Baby Spinach
A clear, bright soup infused with lemon and dill, finished with tender baby spinach for a light, nourishing bowl that highlights the essence of fresh ingredients. This general-inspired vegetarian ready in about 17 minutes pairs low-sodium vegetable broth, zested and juiced lemon, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups, low-sodium vegetable broth
- 1, zested and juiced lemon
- 1 tbsp, chopped fresh dill
- 2 cups baby spinach
- 1 tbsp olive oil
- 1/4 cup, sliced green onions
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat until warm. Add 1/4 cup sliced green onions and cook for 1 minute until softened but not browned.
- Step 2: Pour in 4 cups vegetable broth and bring to a gentle simmer, then stir in 1 teaspoon lemon zest, 2 tbsp lemon juice, 1 tbsp chopped fresh dill, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 3: Simmer uncovered for 5 minutes to meld flavors, then add 2 cups baby spinach and stir until wilted and bright green, about 1 minute.
- Step 4: Remove from heat immediately; the soup should be clear and bright yellow-green with visible dill specks, tasting distinctly of lemon and fresh herbs without bitterness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Soup with Baby Spinach take to make?
Total time is about 17 minutes (10 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Soup with Baby Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep low-sodium vegetable broth from drying out.
Can I substitute ingredients in Lemon-Dill Soup with Baby Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Soup with Baby Spinach for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Soup with Baby Spinach?
General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 7-minute recipe. Would bump up the spice level though.
