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Green Detox Soup with Toasted Hemp Gremolata

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 with Toasted Hemp Gremolata

If you had too many margaritas yesterday, this Green Detox Soup with Toasted Hemp Gremolata is the perfect reset!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Soup
Cuisine: American
Keyword: green detox soup, green detox soup gluten free, green detox soup recipe
Servings: 2
Calories: 413kcal


  • 2 tbsp. High-heat oil
  • 1 Medium yellow onion, roughly chopped
  • 1 Fennel bulb, roughly chopped (fronds reserved)
  • ½ tsp. 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)


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.


  • 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: 1 3/4 cups, Calories: 413kcal

Nutrition Facts

  • Amount Per ServingCalories413
  • % Daily Value *
  • Total Fat 26g 40%
    • Saturated Fat 2.5g 13%
  • Sodium 890mg 38%
  • Total Carbohydrate 34.5g 12%
    • Dietary Fiber 11g 44%
    • Sugars 12.5g
  • Protein 15g 30%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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