Clean and coarsely chop the vegetables, then cook them in the broth in the pressure cooker for 5 minutes. Add the cream and puree everything.
Season with salt, pepper and chili. Pour into plates. Sprinkle croutons and almonds and herbs on top.
Fennel Carrot Cream Soup
Total time: 40 min
Prep time: 15 min
Cook time: 25 min
Enough for 4 people
🍓 Ingredients
| 150 milliliters | Cream |
| 150 grams | Carrots |
| 50 grams | Leek |
| 150 grams | Fennel |
| Chili powder | |
| 550 milliliters | Broth |
| as you like | Salt and pepper |
| 1 tablespoon | Chopped roasted almonds |
| 2 tablespoons | Croutons |
| as you like | Herbs |
🍽 Instructions
📊 Nutrition Facts
Nutritional values per serving:
Proteins
🤷
Carbs
🤷
Fats
🤷
kcal
🤷
kJ
🤷
📝 Recipe Overview
🔥 Similar Recipes
⚡ Related Recipes
