This green detox soup truly lives up to its name — light, fresh and packed with flavor without feeling heavy.
I’m excited to share this recipe inspired by Liz Moody’s cookbook, which features simple, healthy recipes for two. The soup combines fennel and kale for a bright, spring-ready bowl that still feels comforting on cooler days.
How to make green detox soup
What I love most about this soup is how quick and straightforward it is. In about 30 minutes you can have a vibrant, nourishing soup on the table. The process is simple: lightly sauté aromatics and fennel, wilt the kale, add broth to simmer briefly, then blend until smooth. A toasted hemp seed gremolata finishes the dish with lemony brightness and a pleasant crunch.
Primarily you will need:
- Onion and garlic
- Fennel bulb (reserve fronds)
- Kale
- Vegetable broth
- Fresh herbs and lemon
Everything cooks in a single pot before being pureed with an immersion blender or transferred to a standard blender. The result is a silky, herb-forward green soup that feels both cleansing and satisfying.
A few notes on the recipe
This soup is served with a hemp seed gremolata — a variation on the classic herb-and-lemon garnish. Toasted hemp seeds and garlic form the base, then the mixture is brightened with lemon zest and chopped fennel fronds. The gremolata adds a toasty aroma and a nutty, savory contrast to the smooth soup.
If you prefer a very smooth texture, blend the soup longer. For a bit more body, blend briefly so small pieces remain. An immersion blender is convenient and keeps everything in the pot, but a countertop blender also works well; if using a hot soup in a blender, blend in batches and vent the lid slightly to allow steam to escape.
Leftovers store well in the refrigerator for a few days or in the freezer for longer. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short intervals, stirring between each. If the soup thickens after chilling, add a splash of broth or water when reheating to loosen the consistency.
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 minutes
- Yield: 4 servings
- Category: Appetizer, Entree
- Method: Cook
- Cuisine: American
Description
A vibrant, herb-forward detox soup that’s bright, smooth and deeply satisfying.
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 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
- Make the soup: Heat 2 tablespoons of oil in a large pot over medium-high heat. When it shimmers, add the chopped onion, chopped fennel bulb and ¼ teaspoon of salt. Cook, stirring occasionally, until the onions begin to brown, about 3 to 5 minutes. Stir in the kale and cook until it wilts, 3 to 4 minutes. If browned bits stick to the pot, add a 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.
- Immediately stir in two-thirds of the minced garlic, then let the soup cool uncovered for about 10 minutes.
- Make the gremolata: In a medium skillet, heat the remaining 1 tablespoon oil over medium heat. When it shimmers, add the hemp seeds, remaining ¼ teaspoon salt and the 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 the lemon zest and fennel fronds.
- Add the cilantro, parsley and lemon juice to the soup. Blend the soup until very smooth using an immersion blender in the pot or working in batches in a countertop blender. Take care when blending hot liquids by venting the lid slightly and keeping a hand over the top with a towel.
- Ladle the soup into bowls and top generously with the hemp seed gremolata. Finish 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
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