Heat a large saucepan over medium heat, add 1 tbsp oil and the garlic. Gently fry for 30 sec, stirring frequently to prevent burning.
Add the remaining oil, onion, leek, celery and fennel bulb. Continue to cook until soft and translucent, approximately 15 minutes. Add spices, stir gently for 1 minute.
Stir in potatoes and courgette and cook for 5 minutes, then add stock.
Simmer gently for 25-30 minutes or until potatoes and courgette are tender.
Transfer to a blender and puree on high speed until creamy and smooth. Return to pot and bring back to serving temperature. Add cream if using.
Taste and adjust seasonings accordingly.
To serve – ladle into mugs or bowls and enjoy!