Spring Pea Cream Soup with Ginger

Finely chop the onion and slice the leek into rounds. Peel the ginger and also chop it very finely. In a pot, heat one tablespoon of oil and sauté the vegetables until translucent.

Add the peas and vegetable broth. Let it simmer over low heat for about 10 minutes.

Transfer the soup to a blender and blend until you get a smooth and creamy consistency. Season with salt to taste.