Green Goddess Herb Soup is a vibrant, nutrient-packed dish made with basil, parsley, and spinach simmered in a creamy coconut milk base. This quick and easy soup is perfect for chilly evenings, offering comfort, freshness, and bold herbal flavors.

Green Goddess Herb Soup

Why You’ll Love This Recipe

Ready in just 25 minutes—perfect for weeknights
Packed with nutrient-rich leafy greens
Creamy, dairy-free, and naturally vegan
Light yet comforting, making it a great starter or main
Customizable with different herbs or seasonal greens

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Prep herbs: Wash and dry basil, parsley, and spinach.
Sauté garlic: In a large pot, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Simmer herbs: Add basil, parsley, and spinach. Pour in vegetable broth and stir. Simmer for 5 minutes.
Blend: Use an immersion blender (or transfer to a blender) to blend until smooth.
Add coconut milk: Return to low heat, stir in coconut milk, and warm through.
Serve: Ladle into bowls and garnish with extra herbs or a drizzle of coconut milk.

Servings and timing

Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Swap spinach for kale or Swiss chard for a heartier soup
Add fresh dill or cilantro for a flavor twist
Spice it up with red pepper flakes or cayenne
Blend in roasted zucchini or broccoli for extra depth
Add white beans or lentils for extra protein

storage/reheating

Storage: Store in the refrigerator in an airtight container for up to 4 days
Reheating: Warm gently on the stovetop over medium heat or in the microwave
Freezing: Freeze in freezer-safe containers for up to 2 months. Thaw overnight and re-blend if needed

FAQs

Can I make this soup ahead of time?

Yes, it keeps well in the fridge for several days and reheats beautifully.

Can I use dried herbs instead of fresh?

Fresh herbs are best for flavor, but you can substitute with dried—use about one-third the amount.

Can I make this oil-free?

Yes, sauté garlic in a splash of vegetable broth instead of olive oil.

What can I use instead of coconut milk?

Cashew cream, soy cream, or oat milk can be used for creaminess.

Can I add protein to this soup?

Yes, add white beans, lentils, or tofu for a more filling meal.

Do I need an immersion blender?

No, a regular blender works fine—just blend carefully in batches.

Is this soup gluten-free?

Yes, it’s naturally gluten-free.

Can I serve this soup cold?

Yes, it can be served chilled in warmer months, similar to gazpacho.

What pairs well with this soup?

Crusty bread, a fresh salad, or a grain bowl makes a perfect pairing.

How do I keep the green color vibrant?

Don’t overcook the herbs; blending after a quick simmer keeps the color bright.

Conclusion

Green Goddess Herb Soup is a nourishing, flavorful dish that brings the freshness of herbs into a creamy, comforting bowl. Quick to prepare and endlessly versatile, it’s ideal for weeknight dinners, elegant starters, or meal prep. This soup is sure to become a go-to favorite for herb lovers and healthy eaters alike.