Fry the thinly chopped onion in olive oil, then add in the fennel once the onion is transparent. Continue cooking for a few more minutes until the fennel is soft. Add in the mustard seeds and continue stirring. Boil the kettle. Add in a little bit of maizena flower to thicken the soup, stir thoroughly so the maizena is coating everything without making clumps. Pour in the water. Continue stirring and add in the chicken and vegetable stock pot/powder. Once all the elements are all melted and the browth doesnât have clumps, add in the amaranth. Leave to cook for a good 20 minutes or until the amaranth is cooked. Add in the cream at the last minute and take off the heat whilst stirring to ensure the cream is mixed well. Season and serve with some nice buttered sourdough bread or cheese breadsticks.