Cabbage and Fennel Soup with Toasted Garlic Chips
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Ingredients
½ cup vegetable oil
6 large garlic cloves, very thinly sliced
1 white onion, chopped
1 onion of fennel, cut in half and cut into slices, leave the leaves
1 tsp vegetable broth
½ head of cabbage, sliced
8 small red potatoes, thin-skinned, diced
1 can (15 oz) chopped tomatoes
1 teaspoon cumin seeds
2 teaspoons kosher salt
Flat parsley leaves
To make
Add a few flavors to this rich soup by sauteing the vegetables in the oil left over from toasting the garlic chips.
Heat the oil in a large skillet over medium-high heat. Add garlic; cook, stirring frequently, until golden brown, 4 minutes. Strain, reserving the garlic and 3 tablespoons of oil.Add 3 tablespoons. Heat the oil in a large saucepan. Preheat over medium heat. Add the onion and fennel; cook until softened, about 5 minutes. Add the broth, 2 cups of water, cabbage, potatoes, tomatoes, cumin and salt. Cover and bring to a boil; cook until the potatoes are tender, about 20 minutes.Sprinkle the soup with fennel leaves, parsley and garlic chips.
Heat the oil in a large skillet over medium-high heat. Add garlic; cook, stirring frequently, until golden brown, 4 minutes. Strain, reserving the garlic and 3 tablespoons of oil.Add 3 tablespoons. Heat the oil in a large saucepan. Preheat over medium heat. Add the onion and fennel; cook until softened, about 5 minutes. Add the broth, 2 cups of water, cabbage, potatoes, tomatoes, cumin and salt. Cover and bring to a boil; cook until the potatoes are tender, about 20 minutes.Sprinkle the soup with fennel leaves, parsley and garlic chips.
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Author:Admin
Published: 11/20/2023 10:04 PM
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