Quick Fennel Soup Recipe

Quick Fennel Soup Recipe

How To Make Quick Fennel Soup

Prep that pressure cooker and serve a warm bowl of this fennel soup in 15 minutes! This recipe adds bay leaf for extra fragrance and flavor.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 1fennel bulb,diced
  • 1small leek,sliced
  • 1bay leaf
  • ½cubevegetable bouillon
  • 2cupswater
  • 1tbspolive oil
  • 2tspParmesan Cheese,grated


  • Pressure Cooker


  1. Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker and bring it up to pressure. Reduce heat to maintain pressure, and cook for 15 minutes.

  2. Remove the cooker from the heat and let the pressure reduce on its own for 5 to 10 minutes. If the pressure cooker does not have a quick-release function, reduce the cooking time slightly as food will continue to cook while pressure releases slowly.

  3. Stir the olive oil into the soup, and sprinkle with Parmesan cheese before serving


  • Calories: 86.60kcal
  • Fat: 5.28g
  • Saturated Fat: 1.05g
  • Monounsaturated Fat: 3.50g
  • Polyunsaturated Fat: 0.66g
  • Carbohydrates: 9.06g
  • Fiber: 2.87g
  • Sugar: 3.95g
  • Protein: 2.11g
  • Cholesterol: 1.40mg
  • Sodium: 98.49mg
  • Calcium: 82.55mg
  • Potassium: 368.67mg
  • Iron: 1.17mg
  • Vitamin A: 60.80µg
  • Vitamin C: 12.12mg
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