Fennel Soup II

Fennel Soup II

7
Laka kuharica 6

"Light, refreshing, and wonderful vegetable soup."

Ingredients

25 m {{adjustedServings}} servings 75 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
  2. Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.
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Reviews

7
  1. 9 Ratings

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I've been eyeing this recipe for a while, but I don't have a pressure cooker. I finally decided to make it as I often make soup. I roasted my fennel and leek to bring out the natural flavors a...

This was incredibly delicious and really, really easy. I did use homemade stock rather than the bouillon cube and I also cooked for 20 minutes and used the quick-release method rather than wait...

This was lacking in flavor for me. I'll try some other ones.