• On Oct, 05, 2024
•  ladyrecipes
•  Recipes

413 Cals 15 Protein 34.5 Carbs 26 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:2 SERVINGS
COURSE:Dinner, Soup
CUISINE:American
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!
INGREDIENTS
2 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 low sodium 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
To Make the soup:
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, 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.
Immediately stir in two-thirds of the minced garlic, then let the soup cool, uncovered, for about 10 minutes.
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.
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.
Serving: 13/4 cups, Calories: 413kcal, Carbohydrates: 34.5g, Protein: 15g, Fat: 26g, Saturated Fat: 2.5g, Sodium: 890mg, Fiber: 11g, Sugar: 12.5gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:11