Swiss Chard Soup with Oat Milk

Toast sesame seeds in a dry pan until fragrant. Remove and let cool. Toast fennel seeds in the same manner, then remove let cool.

Peel and finely chop onion, garlic and ginger. In a pot, sauté onion, garlic and ginger in 2 tablespoons oil until translucent. Add oat milk and simmer over low heat, about 15 minutes.

Meanwhile, rinse chard, remove thick center ribs and cut the leaves into strips. Heat remaining oil in a pan. Add chard leaves and cook until wilted. Stir in fennel seeds and season with salt and pepper.

Puree soup. Whisk together cornstarch with a little cold water, stir into soup and bring to a boil, stirring constantly until thickened. Season with salt, white pepper and a squeeze of lemon.