Spring minestrone

Directions

1. Coarsely grind coriander seeds, fennel seeds, and peppercorns in a spice mill or with mortar and pestle.
2. Cook oil, garlic, and ground spices in a large saucepan over medium heat, stirring often, until garlic is softened but not crisp, about two minutes.
3. Add scallions, chilli (if using), and lemon zest and cook, stirring occasionally, until scallions are softened and almost completely charred, five to seven minutes.
4. Pour six cups of cold water into the saucepan, increase heat to medium-high, and bring to a simmer.
5. Add leeks, fennel bulb and stalks, beans, and sugar snap peas (pan will look crowded but vegetables will shrink as they cook). Reduce heat to medium. Add a large pinch of salt and simmer, stirring occasionally, until leeks, fennel, and sugar snap peas are fork-tender, about five minutes.
6. Add spinach, English peas, and miso and cook, stirring, just until spinach is wilted, about 10 seconds; season with salt.
7. Divide soup among bowls. Top with fennel fronds. Enjoy!