Preheat the oven to 180°C (conventional).
Dry roast almonds in a baking tray for 8 minutes. Set aside to cool.
Grease the base of a large baking tray with olive oil. Place vegetables in the tray, drizzle generously with more olive oil. Add a pinch of salt and pepper across the spread and drizzle 1 teaspoon of maple syrup mainly onto fennel.
Bake for 30-40 minutes or until starting to brown. Let cool for 10 minutes.
In the meantime, heat chicken broth to a drinkable temperature in a saucepan on medium heat.
Blitz the almonds in a food processor, then add the vegetables and continue to process, add broth and spice. Blitz until smooth and silky.
