Cabbage Fennel Soup
This fennel soup is a marriage of humble components that are often overlooked including cabbage and brazil nuts– yes, the ones commonly left in the jar (grin). With a ton of fiber, magnesium, and antioxidants, they’re a nutrient powerhouse. You could use cashews, if you prefer! Sautéing the vegetables allows them to lightly brown and really bring out their earthy sweetness.
Yield: 4 servings
Ingredients
- 3 tablespoons olive oil divided
- 1 fennel bulb, about 2 ounces, fronds and core removed, then thinly sliced
- 1 shallot, diced
- 1 pound cabbage, cored and thinly shredded (with knife or mandoline)
- 1/4 teaspoon salt
- 1/2 cup chopped brazil nuts (or cashews) (2 ounces)
- 1/2 tablespoon creamy dijon mustard
- 1/4 teaspoon garlic powder
- 2 1/2 to 3 cups low sodium vegetable stock
- 1/4 teaspoon black pepper
- 2 tablespoons Vital Proteins grass-fed collagen peptides
Instructions
- Bring oil to medium-high heat in a large (3 1/2 quart) dutch oven. Add fennel and shallot, stirring to coat. Cook for 5 minutes, until vegetables are lightly softened.
- Add half of cabbage and salt, stirring and cooking for two minutes to wilt slightly, then add remaining tablespoon of olive oil, cabbage, and brazil nuts.
- Continue stirring occasionally and cooking over medium heat for 10 minutes. You should see light browning on the vegetables.
- Then add dijon mustard, garlic powder, and 2 1/2 cups stock. Cover and simmer for 20 minutes, on medium-low heat.
- Take off heat and gently transfer half of it to a high-powered blender. Add collagen and black pepper.
- Blend for 30 seconds, then add other half. Blend for 45 seconds on high to completely puree, adding up to 1/2 cup of stock if needed to get to the texture you like. Taste, and adjust salt if needed.