Print Options:

Cabbage and Fennel Soup with Toasted Garlic Chips





Yields
Serves 6 (makes 3 qts.) (serving size: 2 cups)



Total Time
40 mins

Create multiple flavor levels in this satisfying soup by cooking the vegetables in the oil that's left from toasting the garlic chips.

su-Cabbage and Fennel Soup with Toasted Garlic Chips




Photo: Iain Bagwell; Styling: Karen Shinto
 1/2 cup vegetable oil
 6 large garlic cloves, sliced very thin
 1 white onion, chopped
 1 fennel bulb, ends trimmed, halved and sliced, fronds reserved
 1 qt. vegetable broth
 1/2 head cabbage, cut into chunks
 8 small red thin-skinned potatoes, cubed
 1 can (15 oz.) crushed tomatoes
 1 teaspoon cumin seeds
 2 teaspoons kosher salt
  Flat-leaf parsley leaves
Step 1
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.

Step 2
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.

Step 3
3

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories320
% Daily Value *
Total Fat 10g13%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 1286mg56%
Total Carbohydrate 55g20%

Dietary Fiber 9.1g33%
Protein 7.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.