Ingredients:
- 2 leeks, sliced
- 2 fennel bulbs, diced
- 2 bay leaves
- 4 cups water
- 1 cube bouillon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons parmesan cheese, grated
Method
- Add all the ingredients except oil and cheese to the instant pot and stir.
- Close the lid and select Manual option and set the timer for 15 minutes. When done, let the steam release naturally.
- Add cheese and oil. Stir.
- Ladle into individual soup bowls and serve hot.