Photo: Iain Bagwell; Styling: Karen Shinto
Total Time
40 Mins
Serves 6 (makes 3 qts.) (serving size: 2 cups)

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

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

kathywags's Review

January 10, 2014
Really good, very light and healthy. I used olive oil and I only had yukon gold potatoes, but it turned out great.

lorelaig's Review

January 10, 2013

mbrhodes711's Review

January 08, 2013