- Preheat the oven to 200 fan. Chuck the fennel and onions into a roasting tray and pour over 2 tbsp of the olive oil. Add the oregano and a good pinch of salt. Toss together and roast for 35-40 minutes until soft and a little golden.
- Heat remaining oil in a saucepan over a medium heat. Add the garlic and fry for 20-30 seconds until fragrant. Add the roasted vegetables, beans, kale and stock. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 10 minutes to allow the kale to wilt.
- Using a hand stick blender, blitz into a lovely soup, you can have it as chunky as you like. I like it reasonable smooth so that the kale is not too big. Add a good pinch of salt and the lemon juice. Mix well.
- Divide between four serving bowls and drizzle a little pomegranate molasses over each one. A few teaspoons on each is plenty. Sprinkle generously with zaatar, grab a spoon and tuck in.
500g fennel bulb, roughly chopped
2 large onions, peeled and roughly chopped
3 tbsp olive oil
2 tsp dried oregano
2 large cloves garlic, finely chopped
1 tin cannellini beans drained
100g pickled curly kale leaves
800ml veg stock
The juice of ½ a lemon
Pomegranate molasses to serve
1 tbsp zaatar