In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and two minced garlic cloves, cooking for about 5 minutes until the onion becomes translucent and fragrant.

Add 1 diced potato, allowing it to soften slightly while stirring occasionally until the potatoes start to look semi-soft.

Stir in 4 cups of frozen green peas and 2 cups of baby spinach, along with 1 teaspoon of salt and ½ teaspoon of ground pepper.

Mix everything together for about 1 minute, allowing the spinach to wilt slightly.

Pour in 4 cups of vegetable stock, bringing the mixture to a delightful boil while stirring occasionally.

Once boiling, reduce the heat to low and let the Witches Brew simmer uncovered for 10-15 minutes.

Stir occasionally, ensuring that the vegetables soften and meld together, until the peas are tender and the spinach is fully incorporated.

Using a blender or immersion blender, carefully puree the soup until it reaches a smooth consistency.

Return the blended Witches Brew Green Pea Soup to low heat and bring it back to a gentle boil, stirring occasionally.

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of sliced mushrooms and a pinch of salt.

Sauté them for about 5 minutes, stirring frequently until golden and tender. Pour in a splash of vegetable stock and cook for an additional 2 minutes.

Ladle the vibrant Witches Brew Green Pea Soup into serving bowls, garnishing with a swirl of heavy cream or coconut milk, sautéed mushrooms, crushed red pepper, and micro rainbow mix.