Green Detox Soup with Toasted Hemp Gremolata
User Reviews
4.6
18 reviews
Excellent
Green Detox Soup with Toasted Hemp Gremolata
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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
- 2 tablespoons high-heat oil
- 1 yellow onion roughly chopped, medium
- 1 fennel bulb (roughly chopped (fronds reserved))
- ½ teaspoon sea salt fine-grain
- 2 cups kale leaves chopped
- 2 cups vegetable broth low sodium
- 1 garlic bulb minced
- ⅓ cup hemp seeds hulled
- lemon grated zest and juice of 1
- ¼ cup cilantro loosely packed fresh
- ¼ cup flat-leaf parsley loosely packed, fresh
- black pepper to serve (optional, freshly ground
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%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
18 reviews
Excellent
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