3 cups (130 g) mix of leafy green vegetables, stems removed (such as collard greens, kale, Swiss chard, broccoli)
3 cups (75 g) baby spinach
Crème fraîche or labneh, for serving (optional)
Roasted pecans, for serving (optional)
Soda crackers or rusk toast crackers, for serving (optional)
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.