Description
Light, refreshing, and wonderful vegetable soup.
Ingredients
- 1 fennel bulb, diced
- 1 small leek, sliced
- 1 bay leaf
- ½ cube vegetable bouillon
- 2 cups water
- 1 tablespoon olive oil
- 2 teaspoons grated Parmesan cheese
Instructions
- 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.
- Stir the olive oil into the soup
- and sprinkle with Parmesan cheese to serve.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 3