Summer soup with fennel
Ingredients
1 fennel bulb or 6 outer fennel leaves, including soft stems and beard
1 small leek, sliced
1/2 teaspoon vegetable cube or ½ teaspoon bouillon granules
1 bay leaf
1 tablespoon olive oil
Preparation
1
Wash the fennel and cut into squares.
2
Place fennel and leek in an ovenproof pot or pressure cooker with ½ l of water, add bay leaf.
3
Crumble in a vegetable cube or sprinkle with bouillon granules.
4
Cook for 15 minutes in a microwave oven on MAX or in pressure cooker.
5
When cooked, add the olive oil.
6
Sprinkle the soup with some grated parmesan cheese before serving.
.
About
Light, refreshing and wonderfully healthy vegetable soup.
Yield:
4
Added:
Monday, April 25, 2011 - 3:08pm
