Begin by thoroughly washing the basil, parsley, and spinach under cool running water to remove any dirt. Gently pat them dry with a kitchen towel to maintain their freshness. Once dry, roughly chop the greens to prepare them for cooking, ensuring a mix of vibrant colors for your Green Goddess Herb Soup.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced onion, sautéing them for about 1 minute until the garlic becomes fragrant and the onions turn translucent.

Once the onion is tender, stir in the chopped basil, parsley, and spinach, allowing them to wilt slightly. Then, pour in 4 cups of vegetable broth, stirring the mixture gently. Increase the heat to bring the soup to a simmer, then reduce to low and let it cook for 5 minutes.

After simmering, remove the pot from the heat and use an immersion blender to carefully puree the soup until it is completely smooth and silky.

Return the blended soup to the pot over low heat, then gradually stir in 1 can of coconut milk. Blend thoroughly to achieve a creamy consistency, and gently warm the soup for another 3–5 minutes.

Ladle the Green Goddess Herb Soup into warmed bowls, showcasing its vibrant green hue. Serve immediately alongside crusty bread or your favorite meal accompaniments.