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Cabbage and Fennel Soup with Toasted Garlic Chips

Photo: Iain Bagwell; Styling: Karen Shinto
Total time 40 mins
Yield Serves 6 (makes 3 qts.) (serving size: 2 cups)
Create multiple flavor levels in this satisfying soup by cooking the vegetables in the oil that's left from toasting the garlic chips.


  • 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

Nutrition 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

How to Make It

  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.