Ingredients
2tbspoil,high-heat
1medium yellow onion,roughly chopped
1fennel bulb,roughly chopped, fronds reserved
½tspfine-grain sea salt
2cupskale leaves,chopped
2cupslow sodium vegetable broth
1garlic head,minced
⅓cuphemp seeds,hulled
1lemon zest,grated and juice
¼cupfresh cilantro,loosely packed
¼cupfresh flat-leaf parsley,loosely packed
freshly ground black pepper,to serve, optional
Preparation
Heat 1 tablespoon of oil in a large pot over medium-high heat.
When it shimmers, add the onions, chopped fennel bulb, and ¼ teaspoon of salt.
Cook, stirring occasionally, for 3 to 5 minutes, until the onions just begin to brown.
Stir in the kale and cook, stirring occasionally, for 3 to 4 minutes, until it wilts.
Pour in the vegetable broth, then bring to a boil. Reduce the heat to low and cover.
Simmer, covered, for 10 minutes. Remove the pot from the heat.
Immediately stir in two-thirds of the minced garlic.
Let the soup cool, uncovered, for about 10 minutes.
Heat the remaining 1 tablespoon of oil in a medium skillet over medium heat.
When it shimmers, stir in the hemp seeds, the remaining ¼ teaspoon of salt, and the remaining garlic.
Spread the mixture into a single layer in the bottom of the pan.
Cook, stirring and redistributing into a single layer occasionally, for 3 minutes, until the hemp and garlic are golden brown and fragrant.
Transfer to a medium bowl.
Chop the fennel fronds.
Let cool for a few minutes, then stir in the lemon zest and fennel fronds.
Add the cilantro, parsley, and lemon juice to the soup.
Transfer the soup to a blender, or use an immersion blender in the pot, then blend until smooth.
Ladle the soup into 2 bowls, then top with a generous amount of the gremolata.
Garnish with pepper, serve, and enjoy!
