Directions

• Prepare the Ingredients
  Roughly chop the spring onions. There’s no need to chop them finely — just cut them enough so they’ll soften quickly in the pan. Cut the broccoli into florets. Pick a few sprigs of fresh mint, removing the leaves. Have your frozen peas and baby spinach ready.
• Sauté the Spring Onions
  Heat a little olive oil in a pan over medium heat. Add the chopped spring onions and let them sizzle gently. Season immediately with a small pinch of black pepper and a good sprinkle of sea salt to build flavor from the start. Cook until softened.
• Add the Peas and Stock
  Stir the frozen peas into the softened spring onions. Pour in vegetable stock — just enough to mostly cover the peas while still allowing some to remain visible. Avoid adding too much liquid, as you can always loosen the soup later if needed.
• Bring to a Boil and Add Broccoli
  Bring the soup to a rolling boil. Once boiling, add the broccoli florets. Let them simmer only until fork-tender. The goal is to keep the vegetables bright green and fresh-tasting, not overcooked.
• Add Spinach and Mint
  When the broccoli is just tender, add a generous amount of baby spinach (about two large handfuls) along with the fresh mint leaves. Press the spinach down into the liquid and allow it to wilt for a minute or two.
• Blend Until Smooth
  Using a hand blender, blend the soup directly in the pot until completely smooth and bright green. Take your time to achieve a silky texture. If needed, adjust the consistency by adding a little more stock
• Taste and Adjust Seasoning
  Taste the soup and adjust with a pinch of salt and black pepper if necessary.
  
• Serve and Garnish
  Ladle the soup into bowls. Drizzle with good quality extra virgin olive oil. Finish with freshly ground black pepper, a small pinch of salt, and either crumbled feta or a dollop of crème fraîche. Add a few fresh mint leaves on top for a final touch.