In a deep pot or frying pan add 1 tbsp of olive oil then throw in the fennel seeds along with the diced red onion and fry for around 4 minutes
Add the minced garlic and fry for a further 60 seconds before adding the drained chickpeas, chopped potatoes & cauliflower along with the dried cumin, paprika and coriander, toss so all the flavours mix together
Add the chopped preserved peppers, drained chickpeas, and chopped potatoes then add the passata and vegetable stock, pop a lid on top and allow to simmer for 15 minutes
In a small frying pan add the seeds and bring to a medium heat to toast for the last 5 minutes whilst the soup is bubbling
Once the potatoes and cauliflower are tender add the spinach to heat through just before serving
Most important part - taste test the soup, season with salt and pepper to taste until perfect
Serve up in a bowl and top with a spoonful of dairy free yogurt and an extra drizzle of harissa. Add the toasted seeds and enjoy!