Comforting Green Goddess Herb Soup Recipe for Chilly Nights

I absolutely love how this soup wraps me in warmth while keeping things lighten up with vibrant green herbs.

Why You’ll Love This Recipe

I find myself reaching for this herb-packed green soup on cold evenings because it’s cozy, yet fresh—the perfect blend of comfort and vitality. The basil and parsley bring aromatic brightness, the spinach adds body and color, and the coconut milk gives it a silky smooth finish. It’s the kind of dish that makes me feel nourished and satisfied without being heavy.

Ingredients

(Note: All ingredient amounts are listed 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

1. In a large pot over medium heat, I heat the 2 tablespoons of olive oil.
2. I add the 4 cloves of minced garlic and sauté until fragrant (about 1–2 minutes), being careful not to burn it.
3. I pour in the 4 cups of vegetable broth, and bring it to a gentle simmer.
4. I add in the 2 cups of fresh spinach and stir until it begins to wilt (about 1–2 minutes).
5. I then stir in the 1 cup fresh basil leaves and 1 cup fresh parsley leaves, letting the herbs infuse the hot broth for a minute.
6. I remove the pot from heat and carefully blend the soup (either with an immersion blender or by transferring in batches to a countertop blender) until smooth and vibrant green.
7. I return the pureed soup to the pot (if required) and stir in the 1 cup of full-fat coconut milk. I warm it gently without boiling.
8. I taste and adjust seasoning—if needed I add a pinch of salt and pepper.
9. I ladle into bowls and serve warm.

Servings and Timing

This recipe yields about 4 servings.

• Prep time: ~5 minutes
• Cook/blend time: ~15 minutes
• Total time: ~20 minutes

Variations

• For extra body, I might add 1 medium potato or ½ cup cooked white beans before blending to give more creaminess.
• I can swap spinach for baby kale or Swiss chard for a different green profile.
• I could sprinkle toasted pine nuts or pumpkin seeds on top for crunch.
• I can add a swirl of coconut cream or a drizzle of olive oil on each bowl for richness.
• For extra heat, I add a pinch of red pepper flakes or a dash of cayenne.
• If I want a lighter version, I can use light coconut milk or almond milk instead of full-fat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm on the stove over low-medium heat, stirring occasionally and adding a splash of vegetable broth if it has thickened. This soup also freezes well—portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat as above.

FAQs

What kind of blender should I use?

I usually use an immersion (stick) blender directly in the pot for convenience. If I use a countertop blender, I let the soup cool a little, blend in batches, and be sure to vent the lid slightly to avoid steam build-up.

Can I use other herbs instead of basil and parsley?

Yes — I’ve used cilantro, mint, or dill in the past for variation. The flavor profile changes a bit, but it still works well.

Is this soup suitable for vegans and vegetarians?

Yes — because I’m using vegetable broth and coconut milk, it’s fully plant-based and vegan-friendly.

Can I make it ahead of time for guests?

Absolutely. I often make it earlier in the day or even the day before. I refrigerate it, then reheat just before serving and garnish at the last minute.

Can I adjust the thickness of the soup?

Yes. If I want it thinner, I add extra broth during blending or reheating. If I want it thicker, I reduce the broth slightly or add a soak of white beans/potato before blending.

What’s the best garnish for this soup?

I like a few fresh basil or parsley leaves, a drizzle of olive oil or coconut cream, and optional toasted seeds or nuts for texture.

Will the soup lose its vibrant green color when reheated?

If I reheat gently (not boiling) it retains its color nicely. I avoid very high heat to prevent losing that fresh green look.

Can I make this gluten-free?

Yes — as long as the vegetable broth is gluten-free (most are) this recipe is naturally gluten-free.

Is this a nutritious soup for a meal?

Yes — it’s rich in fresh herbs and greens, with healthy fat from coconut milk, and makes a satisfying light meal especially with a slice of crusty bread or a side salad.

Can I scale the recipe up or down easily?

Yes — doubling or halving the ingredients works well. If I scale up, I use a larger pot and ensure the blender can accommodate the volume.

Conclusion

I love how this Green Goddess Herb Soup turns simple fresh herbs and greens into a silky, comforting bowl of goodness that’s perfect for chilly nights. It hits the balance between light and cozy, refreshing yet warm. Whenever I want something easy but special, I reach for this soup.

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