Ingredients
Method
Roasted Fennel
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Lay the sliced fennel on the parchment-lined baking sheet in an even layer, and drizzle with olive oil. Toss to coat, then sprinkle with sea salt and pepper. Roast for 20-25 minutes until tender and beginning to brown at the edges.
Soup
- Place sliced onion, olive oil, salt, and pepper in a large pot over medium heat. Sauté until golden brown, stirring occasionally. Add the garlic and stir another minute. Add the vegetable broth, lemon zest, lemon juice, and roasted fennel and bring the mixture to a simmer. Simmer for 7 minutes.
- Remove the pot from heat, add the spinach, spicy greens, fennel fronds, and chives. Stir to submerge in the soup, cover, and allow the greens to wilt in the heat of the broth for a few minutes.
- Transfer the whole pot of ingredients to a high speed blender and blend until completely smooth. Return to the pot, taste, and add more salt and pepper to taste.
Crunchy Seeds
- Heat 1/2 teaspoon olive oil in a small frying pan over medium heat. Add sunflower, poppy, and hemp seeds, and sea salt and ground pepper. Stir to combine and toast for about 3 minutes, until the sunflower seeds are turning golden. Remove from heat and transfer to a small bowl.
Serve soup
- Ladle the soup into bowls, and top with crunchy seeds, a drizzle of olive oil, thinly sliced radishes, and edible flowers, if desired.