Green Detox Soup with Toasted Hemp Gremolata Recipe

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Marilyn Schmidt Modified: March 24, 2022
Green Detox Soup with Toasted Hemp Gremolata Recipe

How To Make Green Detox Soup with Toasted Hemp Gremolata

Take a sip of this delectable green detox soup for a healthier meal! Whip up a pot of this nutritious soup in just 30 minutes.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes

Serves:

Ingredients

For Soup:

  • 2tbspoil,high-heat
  • 1medium yellow onion,roughly chopped
  • 1fennel bulb,roughly chopped, fronds reserved
  • ½tspfine-grain sea salt
  • 2cupskale leaves,chopped
  • 2cupslow sodium vegetable broth
  • 1garlic head,minced

For Gremolata:

  • cuphemp seeds,hulled
  • 1lemon zest,grated and juice
  • ¼cupfresh cilantro,loosely packed
  • ¼cupfresh flat-leaf parsley,loosely packed
  • freshly ground black pepper,to serve, optional

Instructions

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!

Nutrition

  • Calories: 465.93kcal
  • Fat: 28.99g
  • Saturated Fat: 2.56g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 11.37g
  • Polyunsaturated Fat: 18.79g
  • Carbohydrates: 37.21g
  • Fiber: 18.13g
  • Sugar: 8.40g
  • Protein: 14.83g
  • Sodium: 701.26mg
  • Calcium: 232.95mg
  • Potassium: 1180.30mg
  • Iron: 7.98mg
  • Vitamin A: 182.95µg
  • Vitamin C: 64.39mg
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