This vibrant, silky-smooth soup gets its color and sweetness from tender leeks, garlic, and a generous four cups of peas, simmered in vegetable broth until everything turns bright and glossy. Fresh spinach and mint get stirred in at the end, wilting into the base before it's all blended into a velvety puree with a bright hit of lemon juice. A swirl of coconut cream on top adds richness and a little visual flair, especially with a scatter of mint leaves for garnish. The whole thing comes together in one pot and tastes like the freshest possible expression of spring produce. Since the seasoning is entirely in your hands from the first pinch to the final taste-and-adjust, it's easy to keep this one squarely on the low-sodium side without sacrificing flavor.
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Heat the olive oil in a large pot over medium heat until shimmering. Add the leeks and salt, and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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