Description
This Green Goddess Herb Soup is a vibrant, creamy, and nutritious recipe perfect for a cozy night. Made with fresh basil, parsley, spinach, and blended with coconut milk, it offers a delightful burst of herbal flavors in every comforting spoonful. Easy to prepare and ready in 30 minutes, it’s an ideal light meal for 4 servings.
Ingredients
Scale
Herbs and Vegetables
- 1 cup fresh basil
- 1 cup fresh parsley
- 2 cups spinach
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Fats
- 4 cups vegetable broth
- 1 can (about 13.5 oz) coconut milk
- 1 tablespoon olive oil
Instructions
- Prepare the Herbs and Vegetables: Begin by thoroughly washing and drying the fresh basil, parsley, and spinach to remove any dirt or grit. Chop the onion and mince the garlic cloves to get them ready for cooking.
- Sauté Aromatics: Heat a 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, allowing the garlic to release its flavor.
- Add Herbs, Spinach, and Broth: Toss in the chopped fresh basil, parsley, spinach, and chopped onion, stirring briefly. Pour in the 4 cups of vegetable broth to combine all the ingredients.
- Simmer the Soup: Bring the mixture to a gentle simmer and allow it to cook uncovered for approximately 5 minutes. This helps to soften the greens and develop the flavors.
- Blend the Soup: Carefully blend the soup using an immersion blender in the pot until it is completely smooth and creamy in texture, ensuring a velvety consistency.
- Incorporate Coconut Milk: Return the pot to low heat and stir in the entire can of coconut milk gently, warming it without boiling to preserve its creaminess and subtle sweetness.
- Serve and Garnish: Ladle the soup into individual bowls. Garnish with additional fresh herbs or a swirl of coconut milk for an elegant presentation. Serve hot and enjoy your comforting Green Goddess Herb Soup!
Notes
- Use fresh herbs for the best flavor profile.
- Adjust the amount of garlic to suit your taste preference.
- Coconut milk adds a creamy texture and subtle sweetness but can be substituted with cream for a dairy option.
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently to avoid curdling the coconut milk.
- For a smoother blend, ensure an even chop of onion and herbs.
