The veggie soup gets topped with beet chips for an extra health boost.
Bring a large pot of salted water to a boil. In another pot, heat oil over medium. Add leek, chopped fennel, garlic, and nutmeg. Cook until softened, about 5 minutes. Strip chard leaves; add to water. Cook until wilted, about 2 minutes. Using slotted spoon, transfer chard to blender. Add stock and leek mixture. Blend until smooth. Pour back into pot and heat over medium until warm; season. Stir in lemon juice, then cream. Top with fennel fronds, feta, and chips.