Heat 1/4 cup vegetable broth in medium soup pan. Add the onion and fennel seeds. Cook until the onion is soft and translucent. Add the garlic. Cook for another 2 minutes adding more vegetable broth if sticking.

Add the salt and ground black pepper. Add the cooked black-eyed peas, nutritional yeast and two cups of vegetable broth. Stir, bring to a light boil, lower heat and cook for another 15 minutes.

While the soup is cooking, steam the greens by adding an inch or two of water to a saucepan. Insert the steamer basket. The surface of the water should be under the basket. Add more water if necessary. Bring the water to a boil. When the water is bubbling, add the greens, cover and reduce heat. Cook for approximately 3-4 minutes. Sprinkle with chili flakes.

Divide the soup among bowls and top each some of the steamed greens and a squeeze of lemon over the top. Serve with lemon wedges.