Honestly Healthy's Leek & Fennel Soup

I’ve doubled up the recipe for this leek and fennel soup taken from an @honestlyhealthy book. Roast 2 fennel and 2 leeks for 20 mins in a little oil, sauté a diced onion and garlic clove, with some fenugreek and ground coriander, then chuck in the roasted veg and cover with enough bouillon, let it simmer for a bit and whizz as usual! A squeeze of lemon and a sprinkling of fresh coriander to finish it off. Yum.