There’s something almost magical about this Green Goddess Herb Soup — a silky blend of greens and herbs that tastes as fresh as it looks. It’s rich yet light, creamy but clean, and every spoonful feels like a reset for both body and soul.
Table of Contents
Why You’ll Love This Green Goddess Herb Soup
This soup isn’t just beautiful — it’s bursting with goodness.
- Packed with vitamins and antioxidants from leafy greens
- Naturally dairy-free and vegan-friendly
- Ready in just 30 minutes
- Creamy without being heavy
- Perfect as a detox meal or light dinner
I came up with this version on a spring morning when I had more herbs than I knew what to do with. Basil, parsley, spinach — all fresh from a local farm near Austin. Instead of tossing them into several small dishes, I decided to give them a starring role.
One simmer, a little coconut milk, and the kitchen smelled like new beginnings. If you love vibrant soups like my Miso Carrot Soup, this one will quickly earn a top spot in your rotation.
Ingredients You’ll Need
For the Soup Base
- 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
Optional Add-Ons or Substitutes
- Add a squeeze of lemon juice for brightness
- Toss in kale or arugula for extra depth
- Swap coconut milk for cashew cream for a nuttier flavor
- Use ghee instead of olive oil for richness (if not vegan)
- Add a pinch of red pepper flakes for a gentle kick
Step-by-Step Instructions
Jake’s approach to this soup is all about simplicity and balance — layering flavor without overcomplicating things.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and cook for 1–2 minutes, until fragrant but not browned. (Jake’s tip: Garlic burns fast — gentle heat is key here.)
- Add the greens: Stir in basil, parsley, and spinach. Cook for 2–3 minutes, stirring often, until the greens wilt down.
- Pour in the broth: Add the vegetable broth and bring to a gentle simmer. Cook for 10 minutes to allow the flavors to meld.
- Blend until smooth: Use an immersion blender (or carefully transfer to a blender) and blend until the soup is silky smooth.
- Stir in the coconut milk: Return the soup to low heat and pour in the coconut milk. Season with salt and pepper to taste.
- Serve and enjoy: Ladle into bowls and drizzle with a bit of olive oil or a swirl of coconut milk for presentation.
Quick Reminders:
- Use fresh herbs for the brightest flavor.
- Don’t boil after adding coconut milk — it can curdle.
- Add salt slowly; the broth adds some salinity.
- For a thinner texture, add extra broth before blending.
Expert Tips for Success
A few smart moves make this Green Goddess Herb Soup shine.
- Use high-quality vegetable broth — it’s the foundation of flavor.
- Chill the soup and serve cold for a refreshing summer version.
- Add avocado before blending for an extra creamy texture.
- Sprinkle with toasted nuts or seeds for crunch.
- Double the batch and freeze portions for meal prep.
- Reheat gently — never boil, or the herbs will lose their color.
If you’re into plant-forward recipes that taste like sunshine in a bowl, try my Thai Coconut Pumpkin Soup. It’s creamy, spiced, and just as vibrant — perfect for cozy days when you still want something light.
Serving Suggestions
This soup is perfect as a starter or a main dish paired with something hearty on the side.
- Serve with a slice of warm, crusty sourdough
- Add roasted chickpeas on top for extra protein
- Pair with avocado toast or grilled vegetables
- Sprinkle with microgreens or lemon zest for color
- Serve alongside Lebanese Lemon Lentil Soup for a bright, Mediterranean-inspired duo
- Chill and serve in shot glasses for an elegant appetizer
No matter how you serve it, this soup brings a touch of green elegance to your table — vibrant, flavorful, and full of life.
Storing and Reheating
How to Store It
- Store in airtight containers in the fridge for up to 4 days.
- Freeze for up to 2 months — thaw overnight before reheating.
- Stir before serving to reincorporate the coconut milk.
How to Reheat It
- Reheat gently on the stovetop over low-medium heat.
- Avoid boiling — that can dull the fresh herb flavor.
- Add a splash of broth if the soup thickens too much after refrigeration.
This soup keeps beautifully and tastes even better the next day as the flavors deepen and mellow.
Nutrition (Per Serving)
- Calories: 230 kcal
- Protein: 4 g
- Fat: 19 g
- Saturated Fat: 9 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 420 mg
- Vitamin A: 6500 IU
- Vitamin C: 35 mg
- Calcium: 90 mg
- Iron: 3 mg
It’s nutrient-dense, hydrating, and full of antioxidants — the kind of recipe that makes eating healthy feel truly indulgent.
Frequently Asked Questions
Can I make this without coconut milk?
Yes! Substitute cashew cream, oat milk, or even heavy cream if you prefer dairy.
Can I serve this soup cold?
Absolutely. It’s delicious chilled — perfect for spring and summer meals.
What herbs work best in this soup?
Basil, parsley, and spinach form the base, but you can add cilantro, dill, or mint for variety.
Final Thoughts
My Green Goddess Herb Soup is proof that simplicity can be stunning. It’s the kind of meal that nourishes without fuss, energizes without heaviness, and looks downright gorgeous on the table.
- Keep it simple — fresh herbs are the star.
- Don’t skip the coconut milk — it ties everything together.
- Serve it with love (and maybe some good bread for dunking).
If you’re craving more veggie-forward comfort, try my Ratatouille Soup. Like this one, it celebrates color, freshness, and the joy of cooking with heart.
Green Goddess Herb Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant but not browned.
- Add basil, parsley, and spinach. Cook for 2–3 minutes until wilted.
- Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to blend the flavors.
- Use an immersion blender (or transfer to a blender) and blend until smooth.
- Return to low heat and stir in coconut milk. Season with salt and pepper to taste.
- Ladle into bowls and optionally garnish with olive oil drizzle or extra coconut milk swirl.
Nutrition
Notes
- Use fresh herbs for best flavor and color.
- Avoid boiling after adding coconut milk.
- Can be served warm or chilled for versatility.
