Cabbage and Fennel Soup with Toasted Garlic Chips Recipe | MyRecipes.com

Ingredients

  • Flat-leaf parsley leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin seeds
  • 1 can (15 oz.) crushed tomatoes
  • 8 small red thin-skinned potatoes, cubed
  • ½ head cabbage, cut into chunks
  • 1 qt. vegetable broth
  • + 4 more ingredients
    • 1 fennel bulb, ends trimmed, halved and sliced, fronds reserved
    • 1 white onion, chopped
    • 6 large garlic cloves, sliced very thin
    • ½ cup vegetable oil

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 cabbag...

View full recipe at SpringPad

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