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