Preheat your oven to 180°C (350°F).

Trim the fennel, cut into wedges, and slice onion. Place in a roasting tray with garlic cloves. Drizzle with oil and season.

Roast the vegetables for 25-30 minutes until tender and browned, stirring halfway.

Remove and squeeze roasted garlic from skins into the tray, discarding the peels.

In a large saucepan, boil the vegetable stock. Add roasted fennel, onion, garlic, and frozen peas. Simmer for 5 minutes.

Blend the soup until smooth using an immersion blender or in batches with a countertop blender.

Return soup to pot, stir in coconut milk and lemon juice, then add spinach and parsley until mixed.

Taste and adjust seasoning with salt, pepper, or extra lemon juice if needed.

Serve in warm bowls, optionally drizzling with coconut milk. Pair with crusty bread.