Refreshing Pea Soup with Mint and Lemon

Heat oil in a sauté pan over medium heat. Fry sliced garlic and onion, until soft and starting to turn golden. Add green peas, arugula, spinach, bay leaves, and broth. Reduce heat to a simmer, and simmer for 3 minutes. Finally, add mint and lemon juice. Cook for an additional 2 minutes.

Remove the bay leaves and discard. Puree the soup until smooth, either in a blender or food processor. If desired, add yogurt while pureeing.

You can garnish the soup as desired (I sometimes add some ham to make it heartier). If you want to serve the soup cold, let it cool and refrigerate for at least 1 hour.