Roast Garlic and Fennel Soup with Seeded Olive Oil Crackers

Ingredients

• 2 heads of garlic
• 125 ml olive oil (½ cup)
• 8 fennel bulbs, quartered, fronds and two stalks reserved for serving
• 2 leeks, white part only, thinly sliced
• 1 onion, finely diced
• 1 litre vegetable stock (4 cups)
• 200 gm crème fraîche, plus extra to serve
• ¼ cup flat-leaf parsley (loosely packed)
• Seeded olive oil crackers
• 200 gm plain flour, sieved (1⅓ cups)
• 50 gm wholemeal spelt flour, sieved (⅓ cup)
• 1 tsp baking powder
• 25 ml extra-virgin olive oil
• 2 tbsp each sunflower seeds and pepitas
• 2 tbsp quinoa
• 1 tsp crushed fennel seeds
• 1 tsp poppy seeds