Sauté onion, leek and garlic until soft.
Add potato, broccoli and bone broth.
Simmer for 20–25 minutes until everything is tender.
Add spinach and half the peas, then blend until completely smooth.
In a small pan, melt butter, whisk in flour, then slowly whisk in cream until thickened.
Stir ½ into the soup along with the remaining whole peas.
Season with salt and pepper and finish with a little drizzle of the rest of the cream.
