Cabbage and Fennel Soup with Toasted Garlic Chips

Ingredients

• 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

Preparation

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