Why Make This Recipe
Green Goddess Herb Soup is a delightful and vibrant dish that brings together a mix of fresh herbs and vegetables. It’s perfect for those looking to enjoy a healthy meal that is packed with flavor. This soup is not only nutritious but also very easy to make. You can savor it as a light lunch or dinner, or even as a starter for a bigger meal. Plus, it’s vegan-friendly and gluten-free, making it suitable for various dietary preferences.
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; then 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 the soup 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
This soup is best served warm. You can add a sprinkle of fresh herbs on top for extra flavor and visual appeal. A swirl of coconut milk can also enhance its creaminess. Enjoy it alongside a slice of crusty bread or a simple salad for a complete meal.
How to Store Green Goddess Herb Soup
To store any leftovers, let the soup cool completely. Then, transfer it to an airtight container and keep it in the fridge for up to 3 days. You can also freeze the soup in freezer-safe bags or containers for up to 3 months. Just make sure to leave some room in the container, as liquids expand when frozen.
Tips to Make Green Goddess Herb Soup
- For a more intense flavor, try roasting the garlic before adding it to the soup.
- If you prefer a thinner consistency, add more vegetable broth when blending.
- You can use any combination of fresh herbs you like, such as dill or cilantro, to customize the flavor.
Variation
If you want to add protein to your soup, consider stirring in some cooked chickpeas or white beans. You can also add a squeeze of lemon juice for a nice brightness that complements the herbs.
FAQs
Can I use dried herbs instead of fresh?
While fresh herbs give the best flavor, you can use dried herbs in a pinch. Use about one-third of the amount since dried herbs are more concentrated.
Is this soup suitable for a vegan diet?
Yes, Green Goddess Herb Soup is vegan as it uses vegetable broth and coconut milk.
Can I make this soup ahead of time?
Absolutely! This soup stores well, so feel free to make it a day or two in advance. Just reheat it gently before serving.
Green Goddess Herb Soup
Equipment
- large pot
- immersion blender (or regular blender)
Ingredients
Main Ingredients
- 1 medium diced yellow onion
- 3 cloves minced garlic
- 2 medium roughly chopped zucchini
- 5 ounces roughly chopped spinach
- 1 cup fresh parsley
- 1/2 cup fresh dill
- 1/2 cup fresh basil
- 4 cups vegetable broth
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Instructions
Instructions
- Heat olive oil in a large pot over medium heat and sauté the diced onion until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in the chopped zucchini and cook for 5-7 minutes until slightly tender.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Remove the pot from the heat and add the spinach, parsley, dill, and basil.
- Using an immersion blender, carefully blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender to blend.
- Stir in the lemon juice and season with salt and pepper to taste.
- Serve hot and enjoy your fresh Green Goddess Herb Soup!