This one takes a little while to make, but roasting the veggies does make a big difference for flavor. If you don’t have an immersion blender, get one. Waiting for the soup to cool enough to purée in batches with a blender is tedious and takes way longer (don’t ask me how I know 😂). The fennel isn’t strong, more in the background. That may be because the recipe said to use a “handful” of spinach and parsley. I used a lot 😬. But is a lovely, fresh tasting soup and you can freeze the leftovers.
