Preheat your oven to 180°C (350°F).

Trim the fennel bulbs and slice them into wedges. Slice the onion and leave garlic cloves unpeeled.

Place the fennel, onion, and garlic in a roasting dish. Drizzle with oil and season with salt and pepper.

Roast the vegetables in the preheated oven for 25-30 minutes until tender and golden-brown.

Squeeze the softened garlic from its skins into the roasting dish.

In a saucepan, bring vegetable stock to a gentle boil. Add the roasted vegetables and frozen peas. Simmer for about 5 minutes.

Carefully blend the mixture until smooth in a blender or with an immersion blender.

Return the blend to the saucepan, stir in coconut milk, lemon juice, spinach, and parsley. Warm gently for 2-3 minutes.

Taste and adjust seasoning if necessary before serving.