Heat 1 tablespoon olive oil in a medium soup pot over medium heat. Add the chopped leek, zucchini, fennel, and celery and cook, stirring occasionally until the vegetables begin to caramelize lightly, about 15 minutes. Season with salt and pepper to taste. Add the ground fennel seeds, stir, and pour in the stock. Bring to a boil, reduce the heat, cover and simmer for 20-25 minutes, until the vegetables are very soft.

Remove from heat. Using an immersion blender at high speed, pulverize all the vegetables in the pot to a smooth purée.

Heat the remaining tablespoon of olive oil in a medium non-stick skillet, add the garlic and season lightly with salt and pepper. Let the garlic infuse the olive oil over low heat for 5 minutes.

Strain the garlic-flavored olive oil into the soup. Heat. Pour in the almond milk and continue cooking until warmed through. Stir in the lemon juice. Serve.