Search thousands of recipes reviewed by home cooks like you.

Fennel Soup II

Fennel Soup II

  • Prep

  • Cook

  • Ready In

Easy Cook

Light, refreshing, and wonderful vegetable soup.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 3 servings



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


  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.
Rate recipe

Your rating




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 and then added 3 cups of homemade chicken stock. I brought it to just below a boil and then let it simmer for about 2 hours. I did think it could benefit from some S&P, but the actual recipe calls for a bullion cube so that may have taken care of that. There is no strong licorice flavor, which I feared. It is just a light vegetable soup and very tasty.


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 waiting. Terrific!


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