Enjoy paired with an Italy Bianco from Etna D.O.C. in Sicily.
In a medium size soup pot, heat oil over medium heat. Add the leeks and a pinch of salt and sauté for about 4-5 minutes or until tender and wilted. Add the vegetable stock and bring to a slow boil. Remove from heat and add spinach and peas and stir to mix.
Stir in the yogurt, parsley, mint, remaining salt, and lemon juice. Blend with an immersion blender or transfer to a blender.
Soup can be served warm, room temperature or cold. Serve in a small or wide shallow bowl. Garnish with whole peas and chives.