This vibrant, silky soup starts with leeks and garlic softened in olive oil, then simmered in vegetable broth until sweet and fragrant. Fresh or frozen peas cook just until bright and tender, then get blended smooth with baby spinach and fresh mint for a soup that's as vivid green as it is fresh-tasting. A splash of lemon juice brightens everything, while coconut cream stirred in at the end gives the whole pot a luxurious, velvety finish. Since every ingredient here is plant-based, this one is a genuinely easy fit for a vegetarian table. Ladle it into bowls, swirl a little extra coconut cream on top, and finish with more mint for a bowl that looks as good as it tastes. It's the kind of spring soup you'll want to make on repeat all season long.
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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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