Preheat your oven to 180°C (350°F).

Trim the fennel bulbs and cut them into wedges, slice the onion, and place these along with garlic cloves in your roasting tray. Drizzle with oil and season generously.

Roast the fennel, onion, and garlic for 25-30 minutes until the fennel is tender and golden-brown.

Remove from oven, squeeze the softened garlic into the tray, and mix with fennel and onion.

Transfer the roasted mixture into a saucepan and pour in the vegetable stock. Bring to a gentle boil, then add frozen peas and simmer for 5 minutes.

Use a stick blender to purée the soup until smooth or blend in batches if using a standard blender.

Stir in coconut milk, lemon juice, baby spinach, and parsley. Adjust seasoning as needed.

Ladle into bowls, garnish with coconut milk and fresh herbs, and serve with crusty bread.