Fennel Soup II Recipe

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Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 3

Yield: 3 servings

Fennel Soup II Recipe

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

Soup, Stew and Chili

Directions

Step 1

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.

Step 2

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

Nutritional Information

Fennel Soup II Recipe

Servings Per Recipe:3

Calories: 75.3

% Daily Value *

Protein: 1.6g 3%

Carbohydrates: 7g 2%

Dietary Fiber: 2.6g 10%

Sugars: 0.6g

Fat: 5.1g 8%

Saturated Fat: 0.9g 4%

Cholesterol: 1.2mg

Vitamin A Iu: 252.7IU 5%

Niacin Equivalents: 0.7mg 5%

Vitamin B6: 0.1mg 4%

Vitamin C: 10.4mg 17%

Folate: 26.6mcg 7%

Calcium: 63.9mg 6%

Iron: 0.8mg 5%

Magnesium: 17.8mg 6%

Potassium: 341.7mg 10%

Sodium: 70.1mg 3%

Calories From Fat: 45.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.