Ingredients
- 1 diced fennel bulb,
- 1 small leek, sliced elegantly,
- A single bay leaf for flavor,
- Half a cube of vegetable bouillon,
- Two cups of refreshing water,
- A generous tablespoon of olive oil,
- Two teaspoons of finely grated Parmesan cheese.
Step 1
Gather up the fennel, leek, fragrant bay leaf, vegetable bouillon, and water in the trusty pressure cooker. Seal the lid tight, coax it into building up pressure, then lower the heat to keep it steady as it bubbles away for a delightful 15 minutes. Once done, take the cooker off the burner and allow the pressure to ease off naturally for about 5 to 10 minutes. Remember, if your cooker lacks a quick-release feature, adjust the cooking time a tad to prevent overcooking during the gradual pressure release.
Step 2
Next, gently swirl in a drizzle of olive oil into the aromatic soup and top it off with a generous sprinkle of nutty Parmesan cheese before serving.
Extra Tips & Suggestions
- 1. Embrace the magic of mason jars by portioning out individual servings of your savory fennel soup. This way, you can easily grab a jar from the fridge or freezer for a quick and satisfying meal.
- 2. Get creative with your storage containers and opt for reusable silicone bags or eco-friendly glass containers. Not only will this reduce waste, but it will also keep your soup fresh and delicious for longer.
Reviews
Kamal
July 11, 2025Oh my goodness, this savory fennel soup sounds absolutely delightful! I can already imagine the burst of flavors in every spoonful. Can't wait to give this recipe a try and impress my taste buds! Thank you for sharing this