from Linda Sadlock
2 tablespoons olive oil, plus more for garnish1 large onion, diced
3 garlic cloves, roughly chopped
1 cup basil leaves
1 cup mint leaves, plus more for garnish
1 cup parsley leaves
4 cups spinach (about 4 handfuls)
½ cup milk
1 cup shelled, frozen peas
1 teaspoon salt
juice of ½ lemon (1 tablespoon)
3 cups vegetable stock
yogurt, for garnish
Salt and pepper to taste
Dice onion and roughly chop garlic. Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Add onions, garlic, and 1 teaspoon of salt. Cook, stirring occasionally, until onion is translucent and soft, about 5–7 minutes.
Add vegetable stock and milk, and bring to a boil. Add shelled or frozen peas to boiling stock and cook until just tender, about 2 minutes. Turn off the heat and add in spinach, stirring until just wilted and bright green.
Blend soup until smooth with 1 teaspoon of salt, 1 tablespoon of lemon juice and herbs. Ladle soup into bowls. Garnish with olive oil, plain yogurt, fresh herbs and a few grinds of freshly cracked black pepper.