Main Ingredients For The Mushrooms To Garnish

1. Heat the oil in a large soup pot and cook the onions, garlic, and potatoes. Stir often, for about 5 minutes, or till potatoes are semi-soft.
2. Add green peas, baby spinach, salt, and ground black pepper and mix it or stir it for a minute, then add vegetable stock. Bring to a boil and then simmer for 10-15 minutes or until everything is soft.
3. Blend the soup until smooth with a regular or immersion blender and blend it until smooth and creamy texture.
4. Cook blended soup until it boils.
5. In a medium pan, heat oil and add mushrooms and salt. Sautéed for 1 minute, then add vegetable stock and cook mushrooms until soft. Don’t sauté the mushrooms too long face-side down, or they will lose shape.
6. Remove mushrooms from the vegetable stock and set aside.
7. Pour soup into the serving bowls and garnish it with cream, micro rainbow mix, black pepper, crushed red peppers, and sautéed mushrooms.