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!
Green Detox Soup
For those of you who spent the weekend indulging – whether it was too much wine, chips or dessert – this healthy green soup for you! Way better than sipping a green juice, because it’s in the form of a soup that will also keep you satiated.
I’ve been traveling so much for work lately, with book signings and conferences, etc so I really love a good reset meal! I am not a juice cleanse type of girl, but a healthy green soup? I am all over it!
This detox soup is from Liz Moody’s new cookbook Healthier Together, a healthy cookbook designed for two, but if you’re cooking for 4 you can double it! I don’t typically detox, but I do love a healthy green soup, and when I polled my audience on Instagram, asking which recipe from her cookbook I should try, this is the recipe they wanted me to share.
It has one of the most powerful members of the cruciferous family – kale, cilantro and parsley, both left in their raw form, for an abundance of chlorophyll and digestion-aiding enzymes, and lots of garlic, left mostly raw, a powerful immune booster with antibacterial and antiviral properties. Lemons also assist in liver function, and help, along with the copious amount of fiber in the soup, to de bloat and get your digestive tract moving.
Green Detox Soup with Toasted Hemp Gremolata
- 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)
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.