Preheat your oven to 180°C (350°F). Trim the fennel bulbs by removing the stalks and cutting them into wedges. Thinly slice a small onion. In a roasting tin, combine the fennel, onion, and unpeeled garlic cloves with rapeseed or sunflower oil. Season generously with salt and pepper.

Roast the fennel, onion, and garlic for 25-30 minutes until the fennel is soft and golden-brown and the garlic skins are slightly charred.

Allow the vegetables to cool slightly for about 5 minutes. Squeeze the roasted garlic from its skins into the roasting tin and discard the skins.

In a large saucepan, bring 750 ml of vegetable stock to a gentle boil. Add the roasted vegetables and 200 g of frozen peas. Simmer for 5 minutes.

Blend the soup base until smooth, incorporating 100 ml of coconut milk, the juice of half a lemon, and baby spinach and parsley.

Taste the soup and adjust the seasoning as needed. Serve hot, garnished with coconut milk and fresh herbs.