Cut the lemon in half and remove the seeds. Roughly chop.

Remove the papery husks of the garlic by placing each under the flat blade of a large chef's knife pressing down on the widest part of the blade until the husk pops off. (Some TV chefs whack the blade with a fist. Only do this if you're very careful, have the blade facing away from you, and are using a very large, wide-bladed knife.)

Put the lemon pieces, garlic, and olive oil in the blender and blend until smooth and creamy.

Wash the fennel bulbs and cut off the bottom of the bulb, and the stems just past the top. Cut into pieces and put into a large bowl. Reserve some of the feathery fronds for a garnish. Wait until serving to mince them.

Cut off the arms of the kohlrabi, the bottom, and then peel each one.

Remove the woody outer layer with a sharp paring knife until you reach what looks like a light green potato.

Cut them into halves or quarters and throw them into the bowl.

Wash the green onions. Cut off the root ends. Cut the stems about halfway up. Discard the tips. Add to the bowl.

Pour the marinade from the blender over the vegetables and let sit up to 30 minutes.

Preheat the oven to 350F/180C/gas mark 4. Spray a large glass baking dish and pour the vegetable mixture in. Add salt and pepper.

Cover with foil. Bake for 45 minutes, then uncover, stir, and bake another 15 minutes. Everything should be soft when pierced with a fork and nicely golden brown. You can serve it at this point, topped with minced fennel fronds and some additional lemon zest.

Reserve 2 pieces of fennel that are nicely caramelized and cut into small chunks.

Put everything else in the blender and add 1 C. (250 ml) rice milk (or the milk of your choice).

Begin blending, adding up to another 1 C. (250 ml) of milk until the soup is thick and creamy.

Serve warm or room temperature, topped with minced fennel fronds, lemon zest, and the reserved roasted fennel pieces.