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
How to Make It
Heat oil in a pan over medium heat. Add garlic; cook, stirring often, until golden, 4 minutes. Strain, reserving garlic and 3 tbsp. oil.
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.
Top soup with fennel fronds, parsley, and garlic chips.