2 to 3 green onions or chives, thinly sliced, for garnish
Handful mint leaves, chopped (optional)
Direction :
Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion, and a few pinches of salt; saute for 5 minutes.
Add the garlic, celery, potatoes, a pinch of salt, and black pepper to taste, and cook, stirring, for another 5 minutes until fragrant. Add the lemon juice and let it absorb for 1 minute then pour in the vegetable broth or water.
Bring the liquid to a boil, lower the heat to a simmer, and cook, covered, until the potatoes are tender, 10 to 15 minutes. Add the peas and greens to the soup and stir until the greens wilt.
Transfer 1 ½ cups of the soup to a blender and blend until creamy. Return the blended soup to the pot and stir to combine. Taste and adjust the seasonings as necessary. Serve the soup garnished with chives, fresh mint, and a squeeze of lemon.
