Prepare the Vegetables: Start by washing and chopping the fennel, carrots, potatoes, onion, celery, and zucchini. Mince the garlic and grate the fresh ginger according to your taste preference.

Sauté the Vegetables: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.

Add the chopped fennel, carrots, and celery to the pot. Continue to sauté for another 5-7 minutes, allowing the vegetables to soften slightly.

Cook the Soup: Add the potatoes, zucchini, and ginger to the pot. Pour in enough water to cover the vegetables by about an inch. Season with salt and black pepper.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the vegetables are tender.

Stir in the frozen green peas and continue to cook for an additional 5 minutes.

Once the vegetables are cooked, remove the pot from the heat. Stir in the lemon juice and fresh dill.

Prepare the Garlic Sauce: In a small bowl, combine the Greek yogurt or sour cream with the minced garlic. Season with salt, black pepper, and a pinch of red pepper for a bit of heat. Mix well and set aside.

Toast the Bread: Drizzle the slices of bread with olive oil. Toast in a pan or under the broiler until golden and crispy.

Serve: Ladle the soup into bowls. Add a generous dollop of the garlic sauce on top, and serve with the toasted bread on the side.