Cabbage and Fennel Soup with Toasted Garlic Chips

Name: Cabbage and Fennel Soup with Toasted Garlic Chips
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 heads cabbage, cut into chunks; 425 grams can crushed tomatoes; 1 teaspoon cumin seeds; 1 fennel bulb, ends trimmed, halved and sliced, fronds reserved; 1 leave Flat-leaf parsley; 6 larges garlic cloves, sliced very thin; 2 teaspoons kosher salt; 8 smalls red thin-skinned potatoes, cubed; 1 quart vegetable broth; 118 milliliters vegetable oil; 1 white onion, chopped

Cabbage and Fennel Soup with Toasted Garlic Chips

Cabbage and Fennel Soup with Toasted Garlic Chips might be just the soup you are searching for. One portion of this dish contains roughly 8g of protein, 19g of fat, and a total of 422 calories. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up kosher salt, thin-skinned potatoes, cumin seeds, and a few other things to make it today. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

Heat oil in a pan over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add garlic; cook, stirring often, until golden, 4 minutes. Strain, reserving garlic and 3 tbsp. oil.

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Garlic

Cooking Oil

Put the 3 tbsp. oil in a large pot.

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Cooking Oil

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Pot

Heat over medium heat.

Add onion and fennel; cook until softened, about 5 minutes.

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Fennel

Onion

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.

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Potato