Preheat the oven to 180°C (350°F).

Trim the fennel bulbs, slice into wedges, and peel and slice the onion. In a roasting tin, combine fennel, onion, and garlic. Drizzle with oil and season with salt and pepper.

Roast the vegetables for about 25-30 minutes until golden brown and soft.

Squeeze the roasted garlic from its skins into the roasting tin.

In a saucepan, bring vegetable stock to a gentle boil. Add roasted vegetables and peas, simmer for 5 minutes.

Blend the soup until smooth and creamy.

Stir in coconut milk, lemon juice, spinach, and parsley over low heat.

Ladle soup into bowls and serve, optionally adding more lemon juice.