Grön detox-soppa med rostade hampagremolata

👩‍🍳 Gör så här

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