Green Detox Soup with Toasted Hemp Gremolata Recipe

Soup:

1. Heat 1 tablespoon of oil in a large pot over medium-high heat.

2. When it shimmers, add the onions, chopped fennel bulb, and ¼ teaspoon of salt.

3. Cook, stirring occasionally, for 3 to 5 minutes, until the onions just begin to brown.

4. Stir in the kale and cook, stirring occasionally, for 3 to 4 minutes, until it wilts.

5. Pour in the vegetable broth, then bring to a boil. Reduce the heat to low and cover.

6. Simmer, covered, for 10 minutes. Remove the pot from the heat.

7. Immediately stir in two-thirds of the minced garlic.

8. Let the soup cool, uncovered, for about 10 minutes.

Gremolata:

1. Heat the remaining 1 tablespoon of oil in a medium skillet over medium heat.

2. When it shimmers, stir in the hemp seeds, the remaining ¼ teaspoon of salt, and the remaining garlic.

3. Spread the mixture into a single layer in the bottom of the pan.

4. Cook, stirring and redistributing into a single layer occasionally, for 3 minutes, until the hemp and garlic are golden brown and fragrant.

5. Transfer to a medium bowl.

6. Chop the fennel fronds.

7. Let cool for a few minutes, then stir in the lemon zest and fennel fronds.

8. Add the cilantro, parsley, and lemon juice to the soup.

9. Transfer the soup to a blender, or use an immersion blender in the pot, then blend until smooth.

10. Ladle the soup into 2 bowls, then top with a generous amount of the gremolata.

11. Garnish with pepper, serve, and enjoy!