Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Create multiple flavor levels in this satisfying soup by cooking the vegetables in the oil that's left from toasting the garlic chips.

This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Karen Shinto

Recipe Summary

total:
40 mins
Yield:
Serves 6 (makes 3 qts.) (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a pan over medium heat. Add garlic; cook, stirring often, until golden, 4 minutes. Strain, reserving garlic and 3 tbsp. oil.

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  • 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.

Nutrition Facts

320 calories; calories from fat 28%; protein 7.6g; fat 10g; saturated fat 1.1g; carbohydrates 55g; fiber 9.1g; sodium 1286mg.
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