Cabbage and Fennel Soup with Toasted Garlic Chips

Cabbage and Fennel Soup with Toasted Garlic Chips Recipe
Photo: Iain Bagwell; Styling: Karen Shinto
Create multiple flavor levels in this satisfying soup by cooking the vegetables in the oil that's left from toasting the garlic chips.


Serves 6 (makes 3 qts.) (serving size: 2 cups)
Total time: 40 Minutes

Recipe from


Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 320
Caloriesfromfat 28 %
Protein 7.6 g
Fat 10 g
Satfat 1.1 g
Carbohydrate 55 g
Fiber 9.1 g
Sodium 1286 mg
Cholesterol 0.0 mg


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


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.

Amy Machnak,


January 2013
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