Kale Detox Soup Recipe by Litchi & Vanille
Cooking Instructions 1 Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. 2 Add the onion and chopped fennel bulb (reserving the fronds) and 1/4 teaspoon salt, and stir. Cook, stirring occasionally, until the onions start to brown. (3 to 5 minutes). 3 Stir in the chopped kale and cook, stirring occasionally, until it wilts. 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 and immediately stir in two-thirds of the minced garlic, then let the soup cool, uncovered, for about 10 minutes. 6 Meanwhile, prepare the herb garnish: 7 Heat 1 tablespoon of oil in a medium skillet over medium heat. Stir in the hemp seeds, salt, and the remaining garlic. 8 Spread the mixture in a single layer at the bottom of the skillet, then cook, stirring, until the hemp seeds and garlic are golden and fragrant. 9 Transfer to a bowl, then add the chopped fennel fronds, lemon zest, cilantro, and flat-leaf parsley. Set aside. 10 Transfer the soup to a blender or use an immersion blender to blend the green detox soup until very smooth. 11 Pour the soup into 4 bowls and top with a generous amount of the herb garnish, and sprinkle with pepper, if desired. 1 Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. 1 Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. 2 Add the onion and chopped fennel bulb (reserving the fronds) and 1/4 teaspoon salt, and stir. Cook, stirring occasionally, until the onions start to brown. (3 to 5 minutes). 2 Add the onion and chopped fennel bulb (reserving the fronds) and 1/4 teaspoon salt, and stir. Cook, stirring occasionally, until the onions start to brown. (3 to 5 minutes). 3 Stir in the chopped kale and cook, stirring occasionally, until it wilts. 3 Stir in the chopped kale and cook, stirring occasionally, until it wilts. 4 Pour in the vegetable broth and bring to a boil, then reduce the heat to low and cover. 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 and immediately stir in two-thirds of the minced garlic, then let the soup cool, uncovered, for about 10 minutes. 5 Simmer, covered, for 10 minutes. Remove the pot from the heat and immediately stir in two-thirds of the minced garlic, then let the soup cool, uncovered, for about 10 minutes. 6 Meanwhile, prepare the herb garnish: 6 Meanwhile, prepare the herb garnish: 7 Heat 1 tablespoon of oil in a medium skillet over medium heat. Stir in the hemp seeds, salt, and the remaining garlic. 7 Heat 1 tablespoon of oil in a medium skillet over medium heat. Stir in the hemp seeds, salt, and the remaining garlic. 8 Spread the mixture in a single layer at the bottom of the skillet, then cook, stirring, until the hemp seeds and garlic are golden and fragrant. 8 Spread the mixture in a single layer at the bottom of the skillet, then cook, stirring, until the hemp seeds and garlic are golden and fragrant. 9 Transfer to a bowl, then add the chopped fennel fronds, lemon zest, cilantro, and flat-leaf parsley. Set aside. 9 Transfer to a bowl, then add the chopped fennel fronds, lemon zest, cilantro, and flat-leaf parsley. Set aside. 10 Transfer the soup to a blender or use an immersion blender to blend the green detox soup until very smooth. 10 Transfer the soup to a blender or use an immersion blender to blend the green detox soup until very smooth. 11 Pour the soup into 4 bowls and top with a generous amount of the herb garnish, and sprinkle with pepper, if desired. 11 Pour the soup into 4 bowls and top with a generous amount of the herb garnish, and sprinkle with pepper, if desired. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cherry balsamic sauce Four Meat, Four Cheese Bagel Breakfast Sandwich Cheesey chicken 🐔 dinner Beef Vegetable Soup Thai Yellow Curry - Vegan Cherry balsamic sauce Four Meat, Four Cheese Bagel Breakfast Sandwich Cheesey chicken 🐔 dinner Beef Vegetable Soup Thai Yellow Curry - Vegan Cabbage ki sabzi Athela marcha Carrot peas curry Goan Recipe: Pumpkin & Paneer Caldine Home-made Cupcakes Green peas masala Gajar ka Halwa (Carrot Halwa) मलाई केक इन कड़ाई Nutella lolipop Millet cake Cabbage ki sabzi Athela marcha Carrot peas curry Goan Recipe: Pumpkin & Paneer Caldine Home-made Cupcakes Green peas masala Gajar ka Halwa (Carrot Halwa) मलाई केक इन कड़ाई Nutella lolipop Millet cake