Ingredients
3
3 servings
- •1 fennel bulb, diced
- •1 small leek, sliced
- •1 bay leaf
- •½ cube vegetable bouillon
- •2 cups water
- •1 tablespoon olive oil
- •2 teaspoons grated Parmesan cheese
Instructions
- 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.
- Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.
Nutritional Facts
Per 3 servings
- Calories: 75
- Carbohydrate: 7g
- Fat: 5g
- Fiber: 3g
- Protein: 2g
- Sugar: 1g
Related Recipes
Fennel Soup
Fennel and Potato Soup
Cream of Fennel Soup
Leek and Fennel Soup
Vegetarian Cream of Fennel Soup
Tomato Fennel Soup
Parmesan-Roasted Fennel
Carrot Fennel Mystery Soup
Fennel and Black Bean Soup
Grilled Fennel
Fennel Apple Soup
