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Cabbage Fennel and Apple Soup

Cabbage Fennel and Apple Soup

Adapted from: The First Mess Cookbook

6 Portions


2 tbsp olive oil

1 medium red onion, chopped

6 large garlic cloves, minced

1 medium purple cabbage, cored and thinly sliced

1 large fennel bulb, cored and thinly sliced

1 medium apple (any type), cored and chopped

3 small red beets, peeled and coarsely chopped

6-8 cups stock (I used veggie)

2 tsp rosemary, coarsely ground

3 star anise seeds, coarsely ground

1 tbsp dried oregano

2 bay leaves, whole

2 tbsp apple cider vinegar

LOTS of salt and pepper to taste

Optional for garnish: chopped dill, sour cream



Sauté red onion on low heat for about 20 minutes using a large soup pot.

Add minced garlic and sauté for another 3 minutes.

Then add cabbage, fennel, apple, beets, stock, rosemary, star anise, oregano, and bay leaves to pot and bring to a boil. Once boiling reduce to simmer and continue simmering on a low heat for 40 minutes, or until cabbage is tender but still has a bit of crunch.

Add apple cider vinegar and season with salt and pepper and let simmer for another 10 minutes.

Remove bay leaves from pot and serve hot. Add any garnishes that float your boat!