1 medium onion chopped
1 tbsp olive oil
1 lg carrot, sliced
1 bulb fennel, chopped (about 1 1/2 cups chopped)
3 small potatoes, chopped (about 1 1/2 cups chopped)
2/3 tsp garlic powder
4 cups cabbage
1 bay leaf
1 cup chicken broth
4 cups water
dash of salt
pepper to taste
grated cheese for topping (optional)
Heat the oil in a large pan. Add the onion, saute over medium heat until it begins to soften. Stir in the following, one at a time, as you have them ready: carrot, fennel, potato and then cabbage. Add the garlic powder and a dash of salt. Add the chicken broth and water along with the bay leaf. Bring to a boil, then reduce heat to simmer (around a medium low setting). Simmer until the vegetables are tender, stirring occasionally. Will take about 30 minutes. The potatoes will be the slowest, so that is what to check for tenderness.
When the vegetables are done, puree with a handheld blender or a food processor, until you get to the desired consistency. I like to leave a few chunks of vegetable for texture, but that's just me. Add pepper to taste, and serve with grated cheddar cheese at the table.