0 In a medium stockpot, heat the olive oil over medium heat. Add onion and sauté for 5 minutes until it becomes translucent (if you are making this oil free, simply sauté the onion in a bit of broth).
1 Add the garlic and sauté for 2 minutes until it becomes fragrant.
2 Add the broth, peas, spinach and chickpeas to the stockpot. Bring to a boil, then reduce the heat and allow the soup to simmer for 10 minutes until the spinach has wilted.
3 Blend the soup using an immersion blender, or in batches when using a regular blender.
4 Stir 1/2 teaspoon Dijon mustard into the soup, adding more to taste. Season the soup with salt and pepper to taste.
5 Serve soup in bowls with a drizzle of olive oil and a sprinkle of fresh herbs.
