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Cabbage and Fennel Soup with Toasted Garlic Chips

  • 6servings
  • 320calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup vegetable oil

  2. 6 large garlic cloves, sliced very thin

  3. 1 white onion, chopped

  4. 1 fennel bulb, ends trimmed, halved and sliced, fronds reserved

  5. 1 qt. vegetable broth

  6. 1/2 head cabbage, cut into chunks

  7. 8 small red thin-skinned potatoes, cubed

  8. 1 can (15 oz.) crushed tomatoes

  9. 1 teaspoon cumin seeds

  10. 2 teaspoons kosher salt

  11. Flat-leaf parsley leaves

Instructions Jump to Ingredients ↑

  1. Heat oil in a pan over medium heat. Add garlic; cook, stirring often, until golden, 4 minutes. Strain, reserving garlic and 3 tbsp. oil.

  2. Put the 3 tbsp. oil in a large pot. Heat over medium heat. Add onion and fennel; cook until softened, about 5 minutes. Add broth, 2 cups water, the cabbage, potatoes, tomatoes, cumin, and salt. Cover and bring to a simmer; cook until potatoes are tender, about 20 minutes.

  3. Top soup with fennel fronds, parsley, and garlic chips.

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