Ingredients
- 1 fennel bulb or 6 outer fennel leaves, including soft stems and beard
- 1 small leek, sliced
- 500 ml water
- 1/2 vegetable cube or 1/2 tsp teaspoon bouillon granules
- 1 bay leaf
- 1 tbs olive oil
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Summer soup with fennel
Time: 5 minutes prep, 15 minutes cook
Servings: 3-4 servings
Directions
- Wash the fennel and cut into squares.
- Put fennel, leek and water in an ovenproof pot or pressure cooker, add bay leaf.
- Crumble in a vegetable cube or sprinkle with bouillon granules.
- Cook for 15 minutes in a microwave oven on MAX or in pressure cooker. When cooked, add the olive oil.
- Sprinkle the soup with some grated Parmesan cheese before serving.
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Summary
Light, refreshing and wonderfully healthy vegetable soup.
