Heat 2 tablespoons of olive oil over medium heat until shimmering, about 1-2 minutes.

Add 1 medium chopped onion and 2 minced garlic cloves to the pot, cooking for about 5 minutes until translucent and fragrant.

Stir in 2 diced Yukon Gold potatoes, cooking for around 5 minutes until they start to soften.

Add 4 cups of frozen green peas, 2 cups of baby spinach, 1 teaspoon of salt, and 1/2 teaspoon of ground pepper. Cook for about 1 minute until the spinach wilts.

Pour in 4 cups of vegetable stock and bring to a boil over high heat. Once boiling, reduce to low and let simmer for 10-15 minutes.

Blend until smooth with an immersion blender or in batches in a countertop blender.

In a separate pan, heat olive oil and sauté 1 cup of sliced mushrooms with a pinch of salt for about 5-7 minutes.

Ladle the soup into bowls and garnish with a swirl of cream or coconut milk, micro greens, and the sautéed mushrooms.