Green Detox Soup with Toasted Hemp Gremolata
Yield: 2 servings
5 from 4 votes

Green Detox Soup with Toasted Hemp Gremolata

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
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!


  • 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)
  • 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.


Serving: 13/4 cups, Calories: 413kcal, Carbohydrates: 34.5g, Protein: 15g, Fat: 26g, Saturated Fat: 2.5g, Sodium: 890mg, Fiber: 11g, Sugar: 12.5g
Freestyle Points: 6
Points +: 11