Description
This vibrant Green Goddess Herb Soup Delight is a creamy, nourishing soup made from fresh basil, parsley, and spinach, blended with garlic and coconut milk for a rich, velvety texture. Perfect for a revitalizing dinner, it brings together fresh herbs and a low-sodium vegetable broth in a quick 25-minute recipe that will invigorate your taste buds and warm your soul.
Ingredients
Scale
Herbs and Greens
- 2 cups fresh basil leaves
- 2 cups fresh parsley leaves
- 2 cups fresh spinach
Liquids
- 4 cups low-sodium vegetable broth
- 1 can full-fat coconut milk
Aromatics and Oils
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- Prepare Greens: Wash the basil, parsley, and spinach thoroughly, and dry them well to prevent diluting the soup’s flavor with excess water.
- Sauté Garlic: Heat olive oil in a large pot over medium heat, add the minced garlic and cook until fragrant, about 1 minute.
- Add Greens and Broth: Add the fresh basil, parsley, and spinach to the pot, then pour in the vegetable broth. Stir everything together until well combined.
- Simmer Soup: Bring the mixture to a simmer and cook gently for 5 minutes so the flavors meld and the greens soften.
- Blend Soup: Use an immersion blender or transfer the soup to a regular blender to puree until silky smooth and creamy.
- Incorporate Coconut Milk: Return the blended soup to low heat and stir in the coconut milk. Warm through gently, avoiding boiling to preserve texture and flavor.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra fresh herbs or a swirl of coconut milk for an appealing presentation.
Notes
- Dry the greens thoroughly before cooking to avoid watery soup.
- Use low-sodium vegetable broth to control salt levels and retain freshness.
- For a richer coconut flavor, garnish with toasted coconut flakes.
- This soup can be served hot or chilled as a refreshing summer dish.
- Leftovers store well in the refrigerator for up to 3 days.
