Green Detox Soup
Ingredients
The soup
-
2
tablespoons
high-heat oil
-
1
medium
yellow onion, roughly chopped
-
1
bulb
fennel, roughly chopped (fronds reserved)
-
½
teaspoon
fine-grain sea salt
-
2
cups
chopped kale leaves
-
2
cups
low sodium vegetable broth
-
1
head
garlic, minced
-
⅓
cup
hulled hemp seeds
-
1
lemon
grated zest and juice
-
¼
cup
fresh cilantro, loosely packed
-
¼
cup
fresh flat-leaf parsley, loosely packed
-
to taste
freshly ground black pepper
The gremolata
-
1
tablespoon
high-heat oil
-
¼
teaspoon
fine-grain sea salt
-
1
head
garlic, remaining minced
Instructions
- Heat 1 tablespoon of oil in a pot over medium-high heat.
- Add onions, chopped fennel bulb, and ¼ teaspoon of salt; cook until onions begin to brown.
- Stir in kale and cook until it wilts.
- Add vegetable broth and bring to a boil, then reduce heat and cover; simmer for 10 minutes.
- Stir in two-thirds of the minced garlic, then let the soup cool for about 10 minutes.
- For the gremolata, heat the remaining oil in a skillet, add hemp seeds, remaining salt, and garlic; cook until golden brown.
- Transfer to a bowl, chop fennel fronds, and mix in lemon zest and fennel fronds.
- Add cilantro, parsley, and lemon juice to the soup.
- Blend the soup until smooth and serve topped with gremolata and pepper if desired.
Nutrition Facts (estimated)
Servings
2
Calories
413
Total fat
26g
Total carbohydrates
34.5g
Total protein
15g
Sodium
890mg
Cholesterol
0mg
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