Description
Green Goddess Herb Soup is a vibrant, creamy herb-infused soup that brings a fresh, comforting flavor perfect for a cozy night. This easy-to-make soup features basil, parsley, and spinach blended into a smooth, velvety texture with a hint of coconut milk for a subtle richness.
Ingredients
Scale
Herbs and Greens
- 1 cup fresh basil
- 1 cup fresh parsley
- 2 cups spinach
Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Fats
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon olive oil
Instructions
- Prepare Herbs: Thoroughly wash and dry the fresh basil, parsley, and spinach to remove any dirt or grit, then roughly chop the basil, parsley, and onion to prepare for cooking.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, to release its aromatic flavor.
- Add Greens and Broth: Add the chopped herbs (basil and parsley), spinach, and chopped onion to the pot. Pour in the 4 cups of vegetable broth and stir well to combine the ingredients evenly.
- Simmer: Allow the mixture to come to a simmer and cook gently for 5 minutes, which helps the herbs and vegetables soften and infuse their flavors into the broth.
- Blend Soup: Using an immersion blender, blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return to the pot.
- Add Coconut Milk: Place the pot back over low heat and gently stir in the coconut milk. Warm the soup without boiling to preserve the delicate flavor and creaminess of the coconut milk.
- Serve: Ladle the soup into bowls and garnish optionally with fresh herbs or a swirl of coconut milk for a decorative touch. Serve immediately while warm.
Notes
- This soup can be made vegan and dairy-free by using coconut milk instead of cream.
- For a thinner consistency, add extra vegetable broth or water as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To enhance flavor, add a squeeze of fresh lemon juice before serving.
- Use an immersion blender for easier blending directly in the pot without transferring hot soup.
