In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion, one finely chopped garlic clove, and one medium potato, peeled and cubed. Sauté for about 3 minutes until the onion is translucent.

Pour in half of the vegetable stock and cover the pot. Bring to a boil, then reduce to a simmer. Let it cook for approximately 10 minutes until the potato pieces are tender.

Once the potatoes are cooked, stir in the fresh spinach and frozen peas. Pour in the remaining vegetable stock, cover, and bring back to a gentle boil. Simmer for about 3 minutes until the spinach wilts.

Remove the pot from heat and carefully use an immersion blender to puree the soup until smooth and creamy.

Taste and adjust seasoning with freshly ground pepper. Serve hot in bowls, possibly with a slice of crusty bread.