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Heat the olive oil in a large saucepan over medium heat. Add the sliced leek and celery and cook until the vegetables soften about 8 minutes.
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Do not overcook or let them color. Add the garlic and cook for 1 minute, or until fragrant. Add the water, bring to a boil and reduce the heat to a simmer.
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Add the peas and cook until soft, about 5 to 8 minutes. If using frozen peas, just cook until defrosted. Add the parsley, thyme, and spinach. Simmer for 1 minute, then remove from heat.
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Transfer to a blender (or use an immersion blender) and blend until smooth. Season to taste, and top with the mint and garnish of choice. Drizzle olive oil and lemon juice before serving.