Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat.

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).

Stir in the chopped kale and cook, stirring occasionally, until it wilts.

Pour in the vegetable broth and bring to a boil, then reduce the heat to low and cover.

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.

Meanwhile, prepare the herb garnish:

Heat 1 tablespoon of oil in a medium skillet over medium heat. Stir in the hemp seeds, salt, and the remaining garlic.

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.

Transfer to a bowl, then add the chopped fennel fronds, lemon zest, cilantro, and flat-leaf parsley. Set aside.

Transfer the soup to a blender or use an immersion blender to blend the green detox soup until very smooth.

Pour the soup into 4 bowls and top with a generous amount of the herb garnish, and sprinkle with pepper, if desired.