Green Goddess Herb Soup Recipe

Introduction

Green Goddess Herb Soup is a vibrant and nourishing blend of fresh herbs and creamy coconut milk. This comforting soup is perfect for a light lunch or as a starter that brings a burst of green freshness to your table.

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

1. Step 1: Wash and dry the basil, parsley, and spinach thoroughly.
2. Step 2: In a large pot over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute.
3. Step 3: Add the basil, parsley, and spinach to the pot, then pour in the vegetable broth and stir well.
4. Step 4: Let the soup simmer for 5 minutes to allow the flavors to meld.
5. Step 5: Use an immersion blender or transfer to a regular blender to blend the soup until smooth.
6. Step 6: Return the soup to low heat, stir in the coconut milk, and warm through gently.
7. Step 7: Serve hot, garnished with additional herbs or a swirl of coconut milk if desired.

Tips & Variations

• Use kale or Swiss chard instead of spinach for a different leafy green flavor and added nutrients.
• For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño when sautéing the garlic.
• To keep the soup vegan and dairy-free, coconut milk is perfect, but you can substitute with almond or cashew cream.
• Garnish with toasted pine nuts or a squeeze of fresh lemon juice to brighten the flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent separation of the coconut milk. You can also freeze the soup in portioned containers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh?

Fresh herbs are best for this soup as they provide vibrant color and flavor. If using dried herbs, reduce the amount to about one-third and add them earlier in the cooking process to fully rehydrate.

Is this soup suitable for a creamy texture without cream?

Yes, the full-fat coconut milk gives the soup a rich and creamy texture without the need for dairy, making it a great option for vegan or lactose-intolerant diets.

Green Goddess Herb Soup Recipe

Print Recipe

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This vibrant Green Goddess Herb Soup is a fresh, creamy, and nutritious blend of basil, parsley, and spinach simmered in low-sodium vegetable broth and enriched with full-fat coconut milk. Perfect as a light lunch or starter, this soup combines fragrant herbs with a smooth texture for a delightful and healthy meal.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

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Herbs and Vegetables

• 1 cup fresh basil leaves
• 1 cup fresh parsley leaves
• 2 cups fresh spinach
• 4 cloves garlic, minced

Liquids and Oils

• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons olive oil

Instructions

1. Prepare the Herbs: Wash and dry the basil, parsley, and spinach thoroughly to remove any dirt or grit, ensuring the herbs are clean and fresh for the soup.
2. Sauté Garlic: In a large pot over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute, taking care not to burn it to maintain a mellow garlic flavor.
3. Cook the Herbs: Add the chopped basil, parsley, and spinach to the pot with the garlic, then pour in the vegetable broth. Stir well to combine all the ingredients evenly.
4. Simmer: Let the mixture simmer gently for 5 minutes to allow the flavors to meld and the herbs to soften, enhancing the soup’s green and fresh profile.
5. Blend Until Smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender and blend until completely smooth and creamy.
6. Add Coconut Milk: Return the blended soup to low heat, stir in the full-fat coconut milk, and warm the soup through without bringing it to a boil to preserve the creamy texture.
7. Serve: Ladle the hot soup into bowls and garnish with additional fresh herbs or a swirl of coconut milk for an elegant finish.

Notes

• For a thinner consistency, add more vegetable broth or water as desired.
• Use fresh herbs for the best flavor, but frozen herbs can be a substitute in a pinch.
• This soup can be served chilled for a refreshing summer option.
• Garnish with toasted nuts or a squeeze of lemon juice for added texture and brightness.
• Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.

Keywords: green goddess soup, herb soup, basil soup, spinach soup, parsley soup, coconut milk soup, vegan soup, healthy soup