In a medium pot, add the frozen peas with water and some vegetable broth. Cook for 10–15 minutes on medium heat until the peas are soft.

Meanwhile, sauté the garlic and chopped red onion in a bit of olive oil until golden brown (you can do this in a pan or roast them in the oven).

Once the peas have slightly cooled, transfer them to a blender along with about 1 cup of the cooking broth.

Add the sautéed garlic and onion, spinach, vegetable broth powder, curry powder, lemon juice, basil, and optionally cheese or soaked nuts.

Blend everything until smooth. Add more broth or water depending on how creamy or thin you'd like your soup. Season to taste with salt, pepper, or other spices if needed.

Pour the soup back into a pot to reheat it on medium heat if necessary, stirring gently.

Serve warm and top with extras like cottage cheese, feta, crispy chickpeas, a slice of toast — or simply enjoy it as is!