A beautifully creamy fennel soup recipe, with peas and lemon and blended with coconut milk. A stunning colour and totally delicious!
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Trim the stem and tips from the fennel and cut it into wedges. Peel and slice the onion. Place both in a roasting tin or baking tray with the oil and garlic cloves (leave them in their skins, do not peel), and season with salt and black pepper.
Roast for 25-30 minutes until the fennel is soft and turning brown, (see photos above).
When cool enough to handle, squeeze the flesh of the two garlic cloves out into the roasting tin and discard the skins.
Bring the vegetable stock to the boil in a large saucepan. Add the roasted fennel, onion and garlic, then the frozen peas and simmer for 5 minutes.
Remove from the heat and use a hand blender, food processor or blender to blitz to a smooth purée, (keep going for a minute or two, this needs to be really smooth), then add the coconut milk, spinach and parsley and blitz again. Taste and add more salt or pepper if required.