Description
Experience a refreshing and creamy green herb soup that combines fresh basil, parsley, and spinach with the richness of coconut milk for a vibrant and nutritious starter or light meal.
Ingredients
Scale
Fresh 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 (about 14 oz) full-fat coconut milk
Other Ingredients
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- Prepare Greens: Wash the basil, parsley, and spinach thoroughly to remove any dirt. Dry them well using a salad spinner or paper towels to prevent extra water from diluting the soup’s flavor.
- Sauté Garlic: In a large pot over medium heat, warm the olive oil and add the minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Add Greens and Broth: Add the chopped basil, parsley, and spinach to the pot, then pour in the low-sodium vegetable broth. Stir to combine all ingredients thoroughly.
- Simmer: Let the mixture simmer gently for 5 minutes, allowing the greens to soften and the flavors to meld together.
- Blend the Soup: Use an immersion blender directly in the pot or transfer the mixture to a regular blender to puree the soup until it reaches a silky smooth consistency.
- Add Coconut Milk: Return the blended soup to low heat and gently stir in the full-fat coconut milk. Warm through carefully without letting it boil, to preserve the coconut milk’s texture and flavor.
- Serve: Ladle the soup into bowls and garnish with additional fresh herbs or a swirl of coconut milk for an elegant presentation. Serve immediately.
Notes
- Drying the greens thoroughly is essential to avoid a watery soup.
- Use fresh herbs for the best flavor and vibrant color.
- The soup can be reheated gently on the stovetop; avoid boiling after adding coconut milk.
- Feel free to add a pinch of salt or pepper to taste.
- This soup is naturally dairy-free and vegan.
