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actually delicious detox soup

Actually delicious green detox soup

  • Author: Jess
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 mins
  • Yield: 4 servings 1x
  • Category: Appetizer, Entree
  • Method: Cook
  • Cuisine: American

Description

The healthiest detox soup…like ever. 


Scale

Ingredients

  • 3 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 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)

Instructions

  1. Make the soup: Heat 2 tablespoons of oil in a large pot over medium-high 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. 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. Pour in the vegetable broth and bring to a boil, then reduce the heat to low and cover. Simmer, covered, for 10 minutes. Remove the pot from the heat.
  2. Immediately stir in two-thirds of the minced garlic, then let the soup cool, uncovered, for about 10 minutes.
  3. Meanwhile, make the gremolata: Heat the remaining 1 tablespoon of oil in a medium skillet over medium heat. When it shimmers, stir in the hemp seeds, remaining ¼ teaspoon of salt, and remaining garlic. 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. Transfer to a medium bowl. Chop the fennel fronds. Let cool for a few minutes, then stir in the lemon zest and fennel fronds.
  4. 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.
  5. Ladle the soup into 2 bowls and top with a generous amount of the gremolata. Garnish with pepper, if desired.


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 300
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 20g
  • Saturated Fat: 2g
  • Carbohydrates: 14g
  • Fiber: 7.5g
  • Protein: 15g

Keywords: how to make detox soup, healthy soup, green soup