Cabbage and Fennel Soup with Toasted Garlic Chips

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.

Yield: Serves 6 (makes 3 qts.) (serving size: 2 cups)
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 28%
  • Protein: 7.6g
  • Fat: 10g
  • Saturated fat: 1.1g
  • Carbohydrate: 55g
  • Fiber: 9.1g
  • Sodium: 1286mg
  • Cholesterol: 0.0mg


  • 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. 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.
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