Green Goddess Herb Soup Recipe
Introduction
This Green Goddess Herb Soup is a vibrant, nourishing blend of fresh basil, parsley, and spinach with a creamy coconut milk finish. It’s an easy, healthy way to enjoy bright flavors and comforting warmth in one bowl.
Ingredients
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves
- 2 cups fresh spinach
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- Step 1: Wash and dry the basil, parsley, and spinach thoroughly.
- Step 2: In a large pot over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute.
- Step 3: Add the chopped basil, parsley, and spinach to the pot, then pour in the vegetable broth. Stir to combine.
- Step 4: Let the soup simmer for 5 minutes, then blend until smooth using an immersion blender or carefully transfer to a regular blender.
- Step 5: Return the blended soup to low heat, stir in the coconut milk, and warm through without boiling.
- Step 6: Serve the soup hot, garnished with extra herbs or a swirl of coconut milk if desired.
Tips & Variations
- For extra creaminess, add a peeled avocado before blending.
- Try swapping coconut milk for heavy cream or cashew cream to suit your preference.
- If fresh herbs are not available, use 3 tablespoons of dried herbs but reduce the broth slightly.
- Serve with crusty bread or a sprinkle of toasted nuts for added texture.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separation. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other greens instead of spinach?
Yes, kale or Swiss chard can be used as substitutes, but be sure to remove tough stems and adjust cooking time as needed to soften them.
Is this soup suitable for a vegan diet?
Absolutely. This recipe uses coconut milk and vegetable broth, making it completely plant-based and vegan-friendly.
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Green Goddess Herb Soup Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vibrant and creamy Green Goddess Herb Soup combines fresh basil, parsley, and spinach with rich coconut milk and savory garlic for a nourishing and flavorful dish. Perfect as a light lunch or starter, this soup is blended smooth to create a luscious texture and vibrant green color, highlighting the freshness of garden herbs.
Ingredients
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
Other Ingredients
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- Prepare the Herbs: Wash and dry the fresh basil, parsley, and spinach thoroughly to remove any dirt or grit, ensuring the soup is clean and fresh.
- Sauté Garlic: In a large pot over medium heat, heat the olive oil. Add the minced garlic and sauté gently for about 1 minute until fragrant but not browned, to release its flavor.
- Add Herbs and Broth: Chop the basil, parsley, and spinach roughly and add them to the pot. Pour in the low-sodium vegetable broth and stir to combine all the ingredients.
- Simmer: Bring the soup to a gentle simmer and let it cook for 5 minutes, allowing the herbs to soften and infuse the broth with their flavors.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, carefully transfer the soup in batches and blend until smooth before returning it to the pot.
- Add Coconut Milk and Warm: Return the blended soup to low heat. Stir in the full-fat coconut milk and warm the soup through without boiling to maintain its creamy texture.
- Serve: Ladle the hot soup into bowls and garnish with additional fresh herbs or a swirl of coconut milk for an elegant presentation. Serve immediately.
Notes
- To make this soup vegan and dairy-free, coconut milk is used instead of cream.
- Use low-sodium vegetable broth to control the saltiness.
- For a spicier kick, add a pinch of chili flakes when sautéing the garlic.
- Fresh herbs are best for vibrant flavor, but frozen herbs can be substituted if needed.
- Blend the soup carefully to avoid splattering hot liquid.
- This soup pairs well with crusty bread or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: green goddess soup, herb soup, basil soup, parsley soup, spinach soup, coconut milk soup, vegan soup, healthy soup, easy soup recipe
