Green Detox Soup with Toasted Hemp Gremolata

Ingredients

• 2 tbsp high-heat oil
• 1 medium yellow onion (roughly chopped)
• 1 fennel bulb (roughly chopped (fronds reserved))
• ½ teaspoon fine-grain sea salt
• 2 cup chopped kale leaves
• 2 cup 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

1. Heat 1 tablespoon of oil in a large pot over medium-high heat.
2. 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.
3. 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.
4. Pour in the vegetable broth and bring to a boil, then reduce the heat to low and cover.
5. Simmer, covered, for 10 minutes. Remove the pot from the heat.
6. Immediately stir in two-thirds of the minced garlic, then let the soup cool, uncovered, for about 10 minutes.
7. Heat the remaining 1 tablespoon of oil in a medium skillet over medium heat.
8. When it shimmers, stir in the hemp seeds, remaining ¼ teaspoon of salt, and remaining garlic.
9. 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.
10. Transfer to a medium bowl. Chop the fennel fronds.
11. Let cool for a few minutes, then stir in the lemon zest and fennel fronds.
12. Add the cilantro, parsley, and lemon juice to the soup.
13. Transfer the soup to a blender, or use an immersion blender in the pot, and blend until very smooth.
14. Ladle the soup into 2 bowls and top with a generous amount of the gremolata. Garnish with pepper, if desired.