Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large Yukon Gold potatoes, peeled and cubed
- 4 cups vegetable broth
- 16 ounces frozen sweet peas
- 4 cups fresh baby spinach, packed
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1/2 cup heavy cream (optional, for swirling)
- 12 small mozzarella pearls (for eyeballs)
- 6 black olives, sliced (for pupils)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let it burn.
- Add the cubed potatoes and the vegetable broth to the pot. Bring the liquid to a rolling boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes, or until the potatoes are fork-tender. This starch provides the “sludge-like” thick consistency perfect for a cauldron.
- Stir in the frozen peas and the fresh spinach. The heat from the broth will wilt the spinach and thaw the peas almost instantly. Cook for just 2 to 3 minutes. Keeping this step short ensures the soup retains its bright, vivid green color rather than turning a dull olive brown.
- Use an immersion blender directly in the pot to blend the soup until it is completely smooth and velvety. If you use a standard stand blender, work in small batches and be careful with the hot liquid. Stir in the salt, black pepper, and lemon juice to brighten the flavors.
- Ladle the soup into dark-colored bowls to make the green pop. To create the “eyeballs,” place a slice of black olive onto the center of each mozzarella pearl and float two or three in each bowl. If desired, drizzle a swirl of heavy cream on top to look like misty clouds or cobwebs.
- Cook Time: 40 minutes