Broccoli and Fennel Soup

Broccoli - 2 cups, chopped
Shallot - 1, sliced
Ginger - 1 inch, thinly sliced
Cinnamon Stick - 1
Cloves - 3
Jalapeno - 1, chopped
Olive Oil - 1 tbsp
Salt
Crushed Peppercorn
Water or vegetable stock - 4 cups
Fennel - 1 bulb, chopped. Chop the stems and leaves and keep separately.

Heat oil in a pressure cooker pan. Add the cinnamon and cloves. Then add chopped fennel bulb,ginger and jalapeno. Saute for a couple of minutes.

Add chopped fennel stem and leaves, broccoli and salt. Cook till the vegetables start getting soft.

Add stock and bring to a boil. Cook for 15 minutes after full pressure is reached.

Once the pressure is released, blend the soup using a hand blender. Adjust seasoning.

Serve hot with a sprinkle crushed peppercorn on top.