Fennel Soup II

Rating: 4.3 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Light, refreshing, and wonderful vegetable soup.

By Laka kuharica - Easy Cook

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
3
Yield:
3 servings
Nutrition Info
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

Nutrition Facts

Per Serving:
75 calories; protein 1.6g 3% DV; carbohydrates 7g 2% DV; fat 5.1g 8% DV; cholesterol 1.2mg; sodium 70.1mg 3% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

BigShotsMom
Rating: 5 stars
02/24/2013
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. Read More
Helpful
(7)

Most helpful critical review

Anonymous
Rating: 3 stars
09/27/2014
This was lacking in flavor for me. I'll try some other ones. Read More
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BigShotsMom
Rating: 5 stars
02/23/2013
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. Read More
Helpful
(7)
Mitch
Rating: 5 stars
02/20/2013
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! Read More
Helpful
(2)
Lisa Linegar Johnson
Rating: 4 stars
01/12/2014
This was weird but good. I ended up making this with a cube of beef bouillon cube and 1 can of beef broth since my fennel bulb was pretty large. I added 1/4 teaspoon of red pepper flakes and 1 teaspoon of black pepper for a little kick. I did not add the olive oil at the end because that seemed like it wouldn't add much to the flavor. I had never had fennel before and I found that it was a nice change from the monotony of winter-time vegetables. It definitely did not taste like licorice. I would make this again but would probably add cut-up polska kielbasa sausage to it since my family loves the flavor of meat. Read More
Helpful
(1)
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ginevrap
Rating: 5 stars
05/18/2013
I was feeling under the weather so I made this. It was great! I have never used fennel before. I was surprised that the it didn't impart a licorice taste- just the perfect bit of mellow sweetness to go with the saltiness. I used miso paste instead of veggie bouillon. Also I added small 1 cm cubes of goat feta cheese to my bowl since it was my meal. I didn't use a pressure cooker- cooked about 15 minutes until tender. Read More
Jenniffer
Rating: 4 stars
12/28/2013
Thank you SO much for this recipe! I got fennel in my weekly produce box and panicked because my husband and I do not like licorice at all. Well this soup had no taste of licorice and had a wonderfully smooth flavor. I did add a potato for more heartiness plus salt and pepper and think that the next time yes I am converted now thank you I will add more veggies and perhaps some fresh herbs. Thank you again for a great recipe! Read More
Tina V
Rating: 4 stars
03/07/2018
Good and easy! I had fennel and leek in my produce box and had no idea what to do with them. This was easy and tasty. The licorice flavor of the fennel was not noticeable (a plus in my opinion.) I added extra leek since I had them and will probably add more bouillon next time. Looking forward to the leftovers over some leftover rice. Read More
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Paula
Rating: 5 stars
01/24/2014
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? Read More
Anonymous
Rating: 3 stars
09/27/2014
This was lacking in flavor for me. I'll try some other ones. Read More
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