Instructions

1. In a large stock pot, sauté spinach in olive oil until spinach is slightly wilted. Add minced garlic to spinach and continue sautéing until spinach is completely wilted.
2. Add frozen peas, water or stock to pot. If using water add bouillon cube as well.
3. Bring to a boil and then simmer for 10 minutes.
4. In a blender or with a hand blender, puree soup.
5. Return to stock pot and add lemon juice and parmesan cheese. Stir till combined and serve.