- In a large pot over medium heat, soften the onion and garlic in the oil. Add the broth and potato. Bring to a boil and simmer for 15 minutes or until the vegetables are tender. Season with salt and pepper. Stir in the peas, green vegetables and spinach. Simmer for 1 minute.
- In a blender, purée the soup in batches until smooth (reserve some vegetable pieces for serving, if desired). Add more broth as needed. Adjust the seasoning.
- Serve the soup in bowls. Garnish with the crème fraîche or labneh, reserved vegetable pieces and pecans, if desired. Serve with soda crackers or rusk toast crackers.