Summer soup with fennel
By: Easy cook - Lak...
Published: Monday, April 25, 2011 - 3:08pm

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.