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.
Add garlic; cook, stirring often, until golden, 4 minutes. Strain, reserving garlic and 3 tbsp. oil.
Put the 3 tbsp. oil in a large pot.
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.