Into a soup pot, add two cups of water, 2 cups of stock, the chopped veggies, crushed ginger, garlic and fennel seeds.
Cover and bring to a boil.
Then simmer till the vegetables are cooked soft, about 10 minutes.
Allow it to cool a bit and remove the ginger
Blend the boiled veggies, fennel and garlic and add it back to the soup liquid
Bring it back to a boil and the soup is ready to serve.
To serve, laddle up the soup and drizzle a bit of olive oil. Add a touch of Roasted cumin powder, Top with salt and pepper as desired. Serve hot with some butter toasted crusty bread or crutons.
Notes
You can vary the spices added in the soup. Omit the garlic if you like a free version.Add in some cheese if you are not looking for a detox to add the extra depth of flavour.