Broccoli with Fresh Fennel Soup

A few years ago, I attended at Temple Emanuel Sisterhood cooking event featuring Jewish Italian Cooking.  One of the best recipes that I came away with was this soup.

2 large heads of broccoli (washed and chopped); thick stems can be peeled and then chopped.
1 large onion, chopped
1 T olive oil
1 Fennel bulb with fennel tops
6 cups of water
salt
pepper
scallions for garnish
1 13.5 oz unsweetened coconut milk

1.  Sauté onion, garlic and chopped bulb until onion is translucent.
2.  Add broccoli and fennel wisps and water.  Simmer until tender about 20 minutes.
3.  Use stick blender to puree until smooth.
4.  Add coconut milk and stir and add salt and pepper.  Cook on low for 5 minutes.  Garnish with scallions.