This recipe for actually delicious green detox soup is, well… actually delicious. It’s light, fresh, and full of flavor.
I’m excited to share this recipe from Liz Moody’s cookbook, healthier together. The book is full of simple, healthy recipes for two, and this green detox soup was one I had to try first.
Made with kale and fennel, this soup is bright and perfect for the shift into spring. It’s light but satisfying — ideal when the weather is still cool but you’re craving something fresh.
How to make green detox soup
The best part of this recipe is how quick and easy it is. Most of the work is chopping, then everything cooks in one pot before blending.
Key ingredients:
- Onion and garlic
- Fennel
- Kale
- Vegetable broth
- Herbs and lemon
Add everything to a pot, simmer until tender, and puree with an immersion blender or a countertop blender. In under 30 minutes you have a bright, nourishing soup.
A few notes on the recipe
This soup is finished with a hemp seed gremolata — a fragrant garnish of toasted hemp seeds, garlic, lemon zest, and chopped fennel fronds. It adds a toasty, citrusy finish and a pleasant crunch.
Use an immersion blender directly in the pot for convenience, or transfer the soup in batches to a countertop blender for an ultra-smooth texture. Blend less if you prefer a bit more body.
Store leftovers in the fridge for a few days or freeze for longer keeping.
Enjoy!
More soup recipes to try
- Thai carrot ginger soup
- Curried coconut cauliflower soup
- Carrot, lentil and sweet potato soup
Actually Delicious Green Detox Soup
- Author: Jess
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 mins
- Yield: 4 servings
- Category: Appetizer, Entree
- Method: Cook
- Cuisine: American
Description
A bright, nourishing green soup that highlights kale and fennel. Topped with a lemony, toasty hemp seed gremolata—the healthiest detox soup, seriously delicious.
Ingredients
- 3 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 vegetable broth
- 1 head garlic, 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
- Make the soup: Heat 2 tablespoons of oil in a large pot over medium-high heat. When it shimmers, add the onion, chopped fennel, and ¼ teaspoon salt. Cook, stirring occasionally, until the onions begin to brown, 3–5 minutes. Stir in the kale and cook until wilted, 3–4 minutes. If bits stick to the bottom, add 1 tablespoon of water at a time to loosen them. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat.
- Stir in two-thirds of the minced garlic immediately, then let the soup cool, uncovered, for about 10 minutes.
- Make the gremolata: Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. When it shimmers, add the hemp seeds, remaining ¼ teaspoon salt, and remaining garlic. Spread into a single layer and cook, stirring occasionally, until the hemp seeds and garlic are golden and fragrant, about 3 minutes. Transfer to a bowl, chop the reserved fennel fronds, let the mixture cool slightly, then stir in lemon zest and fennel fronds.
- Add the cilantro, parsley, and lemon juice to the soup. Use an immersion blender in the pot or transfer to a blender and blend until very smooth, or blend less for more texture.
- Ladle into bowls and top with a generous spoonful of the hemp seed gremolata. Season with freshly ground black pepper if desired.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 7.5g
- Protein: 15g
If you tried this Actually Delicious Green Detox Soup or any other recipe on the blog, please leave a comment or rating below and let me know how it turned out!