Fennel Soup II

Fennel Soup II

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Easy Cook
Recipe by  Easy Cook

“Light, refreshing, and wonderful vegetable soup.”

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Ingredients

Adjust Servings

Original recipe yields 3 servings

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Directions

  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 (6)

Rate This Recipe
BigShotsMom
7

BigShotsMom

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.

Mitch
1

Mitch

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!

Paula
0

Paula

Really simple and really good! I don't have a pressure cooker, so cooked it in a pan for about an hour. I used Trader Joe's low sodium vegetable broth. You could probably add stuff, but it's so good and simple and quick, why would you?

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 7 g
  • 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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