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Summer soup with fennel Recipe

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Light, refreshing and wonderfully healthy vegetable soup.

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Cook time:
Servings: 3-4 servings
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Ingredients

Cost per serving $0.52 view details
  • 1 fennel bulb or 6 outer fennel leaves, including soft stems and beard
  • 1 small leek, sliced
  • 500 ml water
  • 1/2 vegetable cube or 1/2 tsp teaspoon bouillon granules
  • 1 bay leaf
  • 1 tbs olive oil

Directions

  1. Wash the fennel and cut into squares.
  2. Put fennel, leek and water in an ovenproof pot or pressure cooker, 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. When cooked, add the olive oil.
  5. Sprinkle the soup with some grated Parmesan cheese before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 229g
Recipe makes 3 servings
Calories 62  
Calories from Fat 42 68%
Total Fat 4.73g 6%
Saturated Fat 0.65g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 36mg 2%
Potassium 241mg 7%
Total Carbs 5.22g 1%
Dietary Fiber 2.1g 7%
Sugars 0.03g 0%
Protein 0.81g 1%
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