Prepare Garlic

1. Cut off top half inch of each garlic bulb to expose the individual cloves, leaving the bulb whole.
2. Cover with aluminum foil and roast until the cloves feel soft when pressed, 25 to 35 minutes. Set aside until cool enough to handle. Squeeze ut the garlic pase from the indivivudal cloves.

Make the Soup

1. In a large pot, over medium heat, combine the vegetable broth, red potatoes, fennel, barley, carrots, celery, onions, bay leaf, basil and cayenne with 3 cups of water. Add roasted garlic. Cover and bring to a boil.
   
2. Reduce heat to low and simmer until vegetables and barley are tender, 25 to 30 minutes.
3. Add spinach and peas to pot. Cook until spinach has wilted and peas are tender, 2-3 minutes.
4. Season with salt and pepper to taste.
5. Remove bay leaf before serve.