Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Light, refreshing, and wonderful vegetable soup.

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
3
Yield:
3 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

75 calories; protein 1.6g; carbohydrates 7g; fat 5.1g; cholesterol 1.2mg; sodium 70.1mg. Full Nutrition
Advertisement