preparation

• You start by roasting the aubergines and the fennel bulb. You cut them open. Cut the aubergine lengthwise into the flesh and put the 10 garlic cloves in three halves. You put a sprig of rosemary on it, salt and put the other half on it and tie them together. For the fennel bulb, sprinkle the fennel seeds over one half, brush with olive oil and tie up as well. Then you put them in the oven to cook at 200 degrees and to taste.
• In the meantime, you can gently fry the finely chopped onions in a stockpot.
  You can grind the tomatoes in a blender and let rest in a bowl. It will then become a nice thick sauce and it should be.
• When the aubergines and fennel bulbs are ready, remove the flesh from the aubergine and add it to the onions. The fennel bulbs too, if necessary remove the leaves that are too dark on the outside. Then pour 500 ml of water into the pan and the vegetable stock tablets. You can also add the lima beans. Let it cook for a few minutes. Now you can puree the soup with an immersion blender. Then add the oat milk. You can now grate the zest of the orange and squeeze the juice and add it to the soup. See for yourself whether you need a little more water or milk.
• Before serving, sprinkle some of your tomato coulis over the soup, some pul biber and the za’atar.