Begin by washing and drying your fresh herbs thoroughly. Remove any rough stems from the basil and parsley.

In a large pot, heat olive oil over medium heat. Add minced garlic and chopped onion. Sauté for 2-3 minutes until the onion is translucent.

Add your prepared greens and vegetable broth to the pot. Stir together and let simmer for 5 minutes until greens are wilted.

Remove from heat and blend the soup until smooth using an immersion blender.

Return the blended soup to low heat and stir in coconut milk, heating for about 3-4 minutes without boiling.

Serve the soup in bowls, garnished with fresh herbs or a swirl of coconut milk.