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

Salt and pepper, to taste

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Heat olive oil in a large pot over medium heat.
Add minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Pour in the vegetable broth and bring to a gentle simmer.
Add the spinach and cook until wilted, about 1–2 minutes.
Stir in basil and parsley leaves, allowing the herbs to infuse for 1 minute.
Remove the pot from heat and blend the soup until smooth and vibrant green using an immersion or countertop blender.
Return the blended soup to the pot and stir in the coconut milk.
Warm gently over low heat without boiling.
Season with salt and pepper to taste, then ladle into bowls and serve warm.

For extra creaminess, add a potato or ½ cup cooked white beans before blending.

Swap spinach for kale or Swiss chard for a different green flavor.

Top with toasted seeds, a drizzle of olive oil, or coconut cream for garnish.

Store in the fridge up to 3 days or freeze for up to 3 months.

Reheat gently to maintain the soup’s vibrant green color.