Why Make This Recipe
Green Goddess Herb Soup is a wonderful way to enjoy a burst of fresh flavors. This soup is packed with healthy greens and is very easy to make. It is a great option for a light lunch or dinner and can even be a comforting start to any meal. With its vibrant color and rich taste, it’s sure to impress anyone who tries it.
How to Make Green Goddess Herb Soup
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
Directions:
- Wash and dry the basil, parsley, and spinach.
- In a large pot over medium heat, heat the olive oil and sauté the minced garlic until fragrant (about 1 minute).
- Add the chopped basil, parsley, and spinach to the pot; pour in the vegetable broth and stir well.
- Simmer for 5 minutes before blending until smooth using an immersion blender or a regular blender.
- Return to low heat, stir in the coconut milk, and warm through.
- Serve hot, garnished with additional herbs or a swirl of coconut milk.
How to Serve Green Goddess Herb Soup
Serve this soup hot in bowls. You can add a dollop of coconut milk on top or fresh herbs for extra flavor. It pairs well with crusty bread or a side salad for a complete meal. Enjoy it as a warm appetizer or a satisfying main dish.
How to Store Green Goddess Herb Soup
If you have leftovers, let the soup cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to Make Green Goddess Herb Soup
- Use fresh herbs for the best flavor. Dried herbs won’t give the same vibrant taste.
- Adjust the thickness by using more or less broth. If you like a creamier soup, add more coconut milk.
- For a bit of spice, add a pinch of red pepper flakes or a squeeze of lemon juice before serving.
Variation
You can add other greens like kale or arugula for different flavors. If you want a more protein-rich soup, blend in some cooked white beans or lentils.
FAQs
1. Can I use low-fat coconut milk?
Yes, you can use low-fat coconut milk, but it will change the texture and flavor slightly. Full-fat coconut milk gives a creamier and richer taste.
2. Can I make this soup vegan?
Yes, this soup is naturally vegan as it does not contain any animal products.
3. What can I serve with this soup?
This soup goes well with crusty bread, a green salad, or even grilled vegetables for a complete meal.
Green Goddess Herb Soup
Ingredients
Fresh Herbs and Greens
- 1 cup fresh basil leaves Use fresh for the best flavor.
- 1 cup fresh parsley leaves Use fresh for the best flavor.
- 2 cups fresh spinach
Cooking Ingredients
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk For a creamier texture.
- 4 cloves garlic, minced
- 2 tablespoons olive oil For sautéing.
Instructions
Preparation
- Wash and dry the basil, parsley, and spinach.
Cooking
- In a large pot over medium heat, heat the olive oil and sauté the minced garlic until fragrant (about 1 minute).
- Add the chopped basil, parsley, and spinach to the pot; pour in the vegetable broth and stir well.
- Simmer for 5 minutes before blending until smooth using an immersion blender or a regular blender.
- Return to low heat, stir in the coconut milk, and warm through.
Serving
- Serve hot, garnished with additional herbs or a swirl of coconut milk.