Green Goddess Herb Soup Recipe
Introduction
This Green Goddess Herb Soup is a vibrant and nourishing blend of fresh herbs and spinach, perfect for a light yet flavorful meal. Creamy coconut milk adds a silky texture while keeping it dairy-free and wholesome.
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, heat the olive oil and sauté the minced garlic until fragrant, about 1 minute.
- Step 3: Add the basil, parsley, and spinach to the pot, then pour in the vegetable broth and stir well.
- Step 4: Simmer the mixture for 5 minutes to combine the flavors.
- Step 5: Blend the soup until smooth using an immersion blender or your regular blender carefully.
- Step 6: Return the blended soup to low heat, stir in the coconut milk, and warm through gently.
- Step 7: Serve the soup hot, garnished with extra herbs or a swirl of coconut milk if desired.
Tips & Variations
- For extra creaminess, add a small avocado to the blender along with the soup.
- If you prefer a thicker soup, reduce the vegetable broth by half before blending.
- Try garnishing with toasted pumpkin seeds or a squeeze of lemon juice for added texture and brightness.
- To make it spicier, add a pinch of red pepper flakes while sautéing the garlic.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup does not freeze well due to the coconut milk, which may separate upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen herbs instead of fresh?
Fresh herbs provide the best flavor and vibrancy, but in a pinch, you can use frozen herbs. Use about half the amount and add them during cooking to allow flavors to release.
Is this soup suitable for a vegan diet?
Yes, this soup is completely plant-based, using coconut milk instead of dairy, making it perfect for vegans and those avoiding dairy products.
PrintGreen Goddess Herb Soup Recipe
A vibrant and creamy Green Goddess Herb Soup featuring fresh basil, parsley, and spinach blended with aromatic garlic and smooth coconut milk, creating a nourishing and flavorful meal perfect for any season.
- 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
Herbs and Greens
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves
- 2 cups fresh spinach
Liquids and Oils
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons olive oil
Other
- 4 cloves garlic, minced
Instructions
- Prepare the Greens: Wash and dry the basil, parsley, and spinach thoroughly to remove any dirt or grit and ensure a clean, fresh base for your soup.
- Sauté the Garlic: In a large pot over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it for the best flavor.
- Add the Herbs and Broth: Add the chopped basil, parsley, and spinach to the pot. Pour in the low-sodium vegetable broth and stir everything together to combine the flavors.
- Simmer the Soup: Allow the mixture to simmer gently for 5 minutes, letting the herbs infuse the broth while softening the greens.
- Blend to Smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Blend until completely smooth and creamy for a luscious texture.
- Finish with Coconut Milk: Return the blended soup to low heat, stir in the full-fat coconut milk, and warm through without boiling to preserve the coconut flavor and creaminess.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with additional fresh herbs or a swirl of coconut milk for an elegant presentation.
Notes
- You can adjust the thickness of the soup by adding more vegetable broth if a thinner consistency is preferred.
- For a nuttier flavor, try garnishing with toasted pine nuts or a sprinkle of nutritional yeast.
- This soup is naturally vegan, dairy-free, and gluten-free.
- If you like a bit of spice, add a pinch of red pepper flakes while sautéing the garlic.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: green goddess soup, herb soup, vegan soup, coconut milk soup, healthy soup, low sodium, spinach soup, basil parsley soup
