Delicious Green Detox Soup with Toasted Hemp Gremolata is not your typical detox soup. It’s rich in healthy fats and hemp seeds, which provide a complete plant protein to help you feel satisfied. This bright, nourishing soup is perfect for a reset after a weekend of indulgence—lighter than a heavy meal but heartier and more filling than a juice.
Green Detox Soup
If your weekend included extra wine, sweets, or salty snacks, this green detox soup offers a satisfying, vegetable-forward reset. Unlike a juice cleanse, this soup includes fiber, healthy fats, and protein from hemp seeds, so it calms hunger and supports digestion while still feeling light and refreshing.
I’ve been traveling a lot recently for book signings and conferences, and I love simple reset meals when I return home. I’m not a juice-cleanse person, but a vibrant green soup is exactly the kind of meal I reach for when I want to feel restored and nourished.
This version comes from Liz Moody’s cookbook Healthier Together, a practical cookbook designed for two (but easy to double for more people). When I asked readers which recipe from her book to try, this one was the clear favorite. It combines some of the most nutrient-dense greens—kale, cilantro, and parsley—largely left raw to preserve chlorophyll and digestion-supporting enzymes. Generous garlic adds flavor and traditional immune-supporting qualities, while lemon aids digestion and gives the soup a bright, cleansing acidity.
Green Detox Soup with Toasted Hemp Gremolata
Summary: A satisfying, bright green soup loaded with kale, fennel, fresh herbs, and a toasted hemp-garlic gremolata. Healthy fats and hemp seeds add texture and protein, making this a filling option for a light lunch or dinner.
Yield: 2 servings
Serving size: 1 3/4 cups (approx.)
Prep time: 5 mins · Cook time: 25 mins · Total: 30 mins
Ingredients
- 2 tablespoons high-heat oil (divided)
- 1 medium yellow onion, roughly chopped
- 1 fennel bulb, roughly chopped (reserve fronds)
- 1/2 teaspoon fine-grain sea salt, divided
- 2 cups chopped kale leaves
- 2 cups low-sodium vegetable broth
- 1 head garlic, minced (divided)
- 1/3 cup hulled hemp seeds
- Grated zest and juice of 1 lemon
- 1/4 cup loosely packed fresh cilantro
- 1/4 cup loosely packed fresh flat-leaf parsley
- Freshly ground black pepper, to serve (optional)
Instructions
To make the soup:
- Heat 1 tablespoon of oil in a large pot over medium-high heat.
- When the oil shimmers, add the chopped onion, chopped fennel, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the onions begin to brown, about 3–5 minutes.
- Add the chopped kale and cook, stirring occasionally, until it wilts, about 3–4 minutes. If browned bits stick to the bottom, add 1 tablespoon of water at a time to loosen them.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and cover the pot.
- Simmer, covered, for 10 minutes, then remove the pot from heat.
- Immediately stir in two-thirds of the minced garlic. Let the soup cool, uncovered, for about 10 minutes to take the edge off the heat before blending.
To make the toasted hemp gremolata:
- Heat the remaining 1 tablespoon of oil in a medium skillet over medium heat.
- When the oil shimmers, stir in the hemp seeds, the remaining 1/4 teaspoon salt, and the remaining minced garlic.
- Spread the mixture in a single layer and cook, stirring and redistributing occasionally, until the hemp seeds and garlic are golden and fragrant, about 3 minutes. Transfer to a bowl to cool slightly.
- Chop the reserved fennel fronds and stir them into the cooled hemp mixture along with the lemon zest.
Finish the soup:
- Add the cilantro, parsley, and lemon juice to the pot.
- Transfer the soup to a blender and blend until very smooth, or use an immersion blender directly in the pot.
- Ladle into bowls and top each serving with a generous spoonful of the toasted hemp gremolata. Add freshly ground black pepper if desired.
Nutrition (per serving)
Calories: 413 kcal · Carbohydrates: 34.5 g · Protein: 15 g · Fat: 26 g · Saturated Fat: 2.5 g · Sodium: 890 mg · Fiber: 11 g · Sugar: 12.5 g
Tips and Variations
- Double the recipe to serve 4—adjust cooking time minimally if needed.
- Use an immersion blender for convenience and fewer dishes.
- Swap the fennel for a mild celery root if fennel’s flavor is too pronounced; save the fronds or use parsley for garnish.
- For a thinner soup, add up to 1 cup more vegetable broth while blending until you reach the desired consistency.
This soup balances warming, sautéed aromatics with bright raw herbs and lemon, while the toasted hemp gremolata adds crunch and nutty depth. It’s an easy, flavorful way to reset and enjoy a nourishing green meal any time you need a lighter, satisfying dish.