Lemon-Dill Soup with Baby Spinach

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 vegetarian recipe, ready in about 17 minutes, pairs vegetable broth, lemon, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.