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

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

Amy Machnak
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; cholesterol 0mg.
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