Heat olive oil in a large pot over medium heat. Finely chop up onions, garlic and add to pot. Sauté for about 5-7 minutes, over medium low heat, stirring occasionally as not to burn and onions are soft and translucent.
Add in vegetable stock and potatoes. Stir and bring pot to a boil until potatoes are soft.
Add in peas, spinach, and mint. (Save some mint for the toppings) Add in your seasonings including salt, pepper and red chili flakes.
Reduce the heat, simmer for about 10 minutes without the lid. Add in mint and juice of half a lemon.
Remove from heat and put in blender. Be careful as it will be hot. (Hand blender will do as well for this as well.) Blend until all ingredients are smooth.
Serve in bowls, top with crème fraiche or sour cream, (Option to use coconut cream instead) toasted peas and red pepper flakes.
If serving cold. Place in fridge to cool and serve later. Bon appetite!