Spring Pea and Mint Soup | Clean Plates

Ingredients

• 1 1/2 cups chopped cleaned leeks
• 1/2 cup chopped fennel
• 1/2 cup chopped scallions (green and white parts)
• 3 tablespoons extra-­virgin olive oil
• 1 teaspoon finely chopped garlic
• 5 cups fresh or frozen peas
• 3 cups Vegetable Stock or water
• 1/2 cup thinly sliced spinach (chiffonade)
• 1/4 cup chopped fresh mint
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons fresh lemon juice