Prep Time
10 minutes
Cooking Time
40 minutes
Yields
10-12 servings
Ingredients
2 fennel bulbs
2 TBSP avocado oil
1 cup yellow onion, sliced
2 cloves garlic
1 ½ cups frozen peas
1 tsp sea salt
1 tsp cracked black pepper
1 cup canned coconut milk
5 cups veggie broth (I like Kettle & Fire)
½ lemon
Handful of baby spinach
Handful of fresh parsley
Directions
Preheat the oven to 350 degrees. Trim the stem and tips from the fennel and cut into wedges. Peel and slice the onion. Place both in a roasting 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. 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 a boil in a large saucepan. Add the roasted fennel, onion and garlic, then the frozen peas and simmer for 5-8 minutes.
Remove from the heat and use a hand blender or blender to turn into a smooth purée, (keep going for a minute or two, this needs to be really smooth), then add the coconut milk, lemon juice, spinach and parsley and blend again. Taste and add more salt or pepper if required.
Should be a stunning color of green, creamy and delicious. Enjoy!