Nourishing Midwinter Soup: Cabbage and Fennel

Описание: At the peak of winter, my body craves warmth, grounding flavours, and meals that are easy to digest. This Cabbage & Fennel Soup is exactly that kind of comfort; deeply nourishing, gently spiced, and full of seasonal vegetables that support digestion and immunity.
Cabbage brings fibre and gut-friendly goodness, while fennel adds a subtle sweetness that beautifully balances the spices. Zatar, ginger, cumin, coriander, and turmeric work together to warm the body from within, making this soup ideal for midwinter days.
I’ve shared two versions of the recipe below: one made with chicken stock for extra richness, and one vegetarian, using vegetable stock or water
Simple, restorative, and quietly delicious, this is the kind of soup that feels like it’s taking care of you from the inside out.

#recipe #nourishingfood #healingbowls #seasonaleating #soup

Ingredients
(Serves 3–4)

Sliced green cabbage – 2 cup s

Sliced fennel (including stems & fronds) – 1 cup

Onion -1/2 cup

Bay leaf – 1

Ground Cumin – 2 tsp

Ginger – 1 inch, crushed

Ground coriander – 2 tsp

Turmeric – 1 tsp

Zatar Seasoning

Green chili or jalapeño – 1, chopped (optional)

Oil – 2 tbsp

Salt – to taste

Version 1: Chicken Stock Cabbage & Fennel Soup
You’ll Need

Chicken stock – 2 cups

Method
Heat oil in a heavy-bottomed pot over medium heat.

Add ginger and onion; sauté for 30 seconds until fragrant.

Add cumin, coriander, and turmeric.

Add cabbage and fennel. Sauté for 2–3 minutes to lightly soften the vegetables.

I pressure cook my cabbage first because I like it really soft and then add coarsely chopped Fennel because I like it crunchy.
I also puree half the cabbage with a handful of cashews (and coriander seeds) to make the soup thicker.

Add bay leaf, celery salt, and chicken stock.

Bring to a boil stirring constantly, then reduce heat and simmer uncovered for 20–25 minutes, until the soup thickens naturally.

Adjust salt and consistency (add a little hot water if needed). Remove bay leaf before serving.

Serving tip: Finish with cracked black pepper Zatar and a drizzle of olive oil.

Garnish with fresh fennel fronds.

Pairs beautifully with crusty home made bread.

Version 2: Vegetarian Cabbage, Lentil & Fennel Soup
You’ll Need

Water or vegetable stock – 2 cups

Method

Follow the same steps as above, replacing chicken stock with water or vegetable stock.

Full Recipe and photos are up on Markoconnellstudio.com