Green Detox Soup with Toasted Hemp Gremolata

Name: Green Detox Soup with Toasted Hemp Gremolata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 tablespoons high-heat oil; 1 medium yellow onion; 1 fennel bulb; ½ teaspoon fine-grain sea salt; 2 cups chopped kale leaves; 2 cups low sodium vegetable broth; 1 garlic head; ⅓ cup hulled hemp seeds; Grated zest and juice of 1 lemon; ¼ cup loosely packed fresh cilantro; ¼ cup loosely packed fresh flat-leaf parsley; freshly ground black pepper

User Reviews

4.6

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
2 servings
Calories
413 kcal
Course
Soup, Dinner
Cuisine
American

Green Detox Soup with Toasted Hemp Gremolata

Iris Warren

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Delicious Green Detox Soup with Toasted Hemp Gremolata is not your typical detox soup, this one is loaded with healthy fats and hemp seeds, a complete protein so it keeps you full too! Perfect if you need a reset from a weekend spent indulging!

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Ingredients

Servings

2 tablespoons high-heat oil
1 medium yellow onion (roughly chopped)
1 fennel bulb (roughly chopped (fronds reserved))
½ teaspoon fine-grain sea salt
2 cups chopped kale leaves
2 cups low sodium vegetable broth
1 garlic head (minced)
⅓ cup hulled hemp seeds
Grated zest and juice of 1 lemon
¼ cup loosely packed fresh cilantro
¼ cup loosely packed fresh flat-leaf parsley
freshly ground black pepper (to serve (optional))

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Instructions

Heat 1 tablespoon of oil in a large pot over medium-high heat.
Heat the remaining 1 tablespoon of oil in a medium skillet over medium heat.
When it shimmers, add the onions, chopped fennel bulb, and ¼ teaspoon of salt, and cook, stirring occasionally, until the onions just begin to brown, 3 to 5 minutes.
When it shimmers, stir in the hemp seeds, remaining ¼ teaspoon of salt, and remaining garlic.
Stir in the kale and cook, stirring occasionally, until it wilts, 3 to 4 minutes. If any browned bits stick to the bottom of the pot while cooking, add 1 tablespoon water at a time to loosen them up.
Spread the mixture into a single layer in the bottom of the pan, then cook, stirring and redistributing into a single layer occasionally, until the hemp and garlic are golden brown and fragrant, about 3 minutes.
Pour in the vegetable broth and bring to a boil, then reduce the heat to low and cover.
Transfer to a medium bowl. Chop the fennel fronds.
Simmer, covered, for 10 minutes. Remove the pot from the heat.
Let cool for a few minutes, then stir in the lemon zest and fennel fronds.
Immediately stir in two-thirds of the minced garlic, then let the soup cool, uncovered, for about 10 minutes.
Add the cilantro, parsley, and lemon juice to the soup.
Transfer the soup to a blender, or use an immersion blender in the pot, and blend until very smooth.
Ladle the soup into 2 bowls and top with a generous amount of the gremolata. Garnish with pepper, if desired.

Nutrition Information

Show Details

Serving 13/4 cups Calories 413kcal (21%) Carbohydrates 34.5g (12%) Protein 15g (30%) Fat 26g (40%) Saturated Fat 2.5g (13%) Sodium 890mg (37%) Fiber 11g (44%) Sugar 12.5g (25%)