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.
Serves:
Ingredients
- 1fennel bulb,diced
- 1small leek,sliced
- 1bay leaf
- ½cubevegetable bouillon
- 2cupswater
- 1tbspolive oil
- 2tspParmesan Cheese,grated
Equipments
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Pressure Cooker
Instructions
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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.
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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.
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Stir the olive oil into the soup, and sprinkle with Parmesan cheese before serving
Nutrition
- 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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