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Velvety with fennel stalks and apples

ingredients

servings

4

Fennel

4 unit

Onions

1 unit

Potatoes

2 unit

Apples

1 unit

Water

800 fl oz

Laurel

2 leafs

Bouillon cube, vegetable flavour

1 unit

Wholewheat bread

2 slices

Salt

to taste

Extra virgin olive oil

3 spoons

soups from world

Velvety with fennel stalks and apples

Velvety with fennel stalks and apples

vegan with gluten high in fiber source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Velvety with fennel stalks and apples

Velvety with fennel and apple stalks is a simple and anti-waste recipe, because it is made with the parts we usually discard.

Velvety with fennel stalks and apples step 1

step 1

Cut the vegetables and the apple into small pieces after washing and peeling them. Put everything in the pressure cooker, cover with water and add the nut and the laurel. Close the lid and put on medium heat at most.

Velvety with fennel stalks and apples step 2

step 2

Starting from the whistle lower the flame and cook for 15 minutes. Meanwhile, cut the bread into cubes, season with salt and oil and toast it for a few minutes.

Velvety with fennel stalks and apples step 3

step 3

When cooked, turn off the heat, purge the pot and blend with the immersion blender to obtain the velvety.

Velvety with fennel stalks and apples step 4

step 4

Serve hot with croutons and a pinch of pink pepper if you like.

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