Description
A bright and flavorful soup packed with fresh greens and creamy coconut milk, perfect for a light yet satisfying meal.
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
Instructions
- 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; 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 to low heat, stir in the coconut milk, and warm through.
- Serve hot, garnished with additional herbs or a swirl of coconut milk.
Notes
Use fresh herbs for the best flavor. Adjust the soup’s thickness by adding more broth or coconut milk. Keep the heat low when adding coconut milk to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan