Emprimir
Correo Electrónico
Add a photoLight, refreshing and wonderfully healthy vegetable soup.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 3-4 servings
| Tags: |
Ingredientes
- 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
Direcciones
- Wash the fennel and cut into squares.
- Put fennel, leek and water in an ovenproof pot or pressure cooker, add bay leaf.
- Crumble in a vegetable cube or sprinkle with bouillon granules.
- Cook for 15 minutes in a microwave oven on MAX or in pressure cooker. When cooked, add the olive oil.
- Sprinkle the soup with some grated Parmesan cheese before serving.
Links Útiles
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% |
