Description
This Green Goddess Herb Soup is a vibrant, creamy, and nutritious blend of fresh basil, parsley, spinach, and coconut milk. Perfect for a light yet flavorful appetizer or a healthy meal option, this soup highlights fresh herbs and simple ingredients for a delicious, dairy-free experience.
Ingredients
Scale
Herbs and Greens
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves
- 2 cups fresh spinach
Soup Base
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- Prepare the herbs: Wash and thoroughly dry the fresh basil, parsley, and spinach leaves to ensure no excess water thins the soup.
- Sauté garlic: In a large pot over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add herbs and broth: Chop the basil, parsley, and spinach if needed, then add them to the pot along with the vegetable broth. Stir well to combine all ingredients.
- Simmer greens: Let the mixture simmer gently for about 5 minutes until the greens have wilted and released their flavors into the broth.
- Blend the soup: Using an immersion blender directly in the pot or transferring the contents to a regular blender, puree the soup until completely smooth and creamy.
- Incorporate coconut milk: Return the blended soup to low heat and stir in the full-fat coconut milk. Warm the soup through without letting it boil to preserve the delicate flavors.
- Serve: Ladle the hot soup into bowls and garnish with extra fresh herbs or a decorative swirl of coconut milk for added visual appeal and flavor.
Notes
- For a thinner soup, add more vegetable broth as needed before blending.
- Use an immersion blender for easier blending directly in the pot, but a regular blender works well too.
- This soup is naturally dairy-free and vegan thanks to coconut milk.
- Adjust garlic quantity based on your taste preference.
- Serve with crusty bread or a light salad for a complete meal.
