Cabbage and Fennel Soup with Toasted Garlic Chips |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Create multiple flavor levels in this satisfying soup by cooking the vegetables in the oil that's left from toasting the garlic chips. Ingredients:
1/2 cup vegetable oil |
6 large garlic cloves, sliced very thin |
1 white onion, chopped |
1 fennel bulb, ends trimmed, halved and sliced, fronds reserved |
1 qt. vegetable broth |
1/2 head cabbage, cut into chunks |
8 small red thin-skinned potatoes, cubed |
1 can (15 oz.) crushed tomatoes |
1 teaspoon cumin seeds |
2 teaspoons kosher salt |
flat-leaf parsley leaves |
Directions:
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.
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.
3. Top soup with fennel fronds, parsley, and garlic chips.
|
|