This soup is the kind of thing you make when you want something wholesome and comforting without turning dinner into a project. A handful of everyday vegetables simmer together until they’re soft and friendly, then get blended into a smooth, hearty bowl that eats like a meal. The potatoes and peas do the heavy lifting, giving the soup a satisfying body that sticks with you, while zucchini and onion round things out with a mellow, home-kitchen sweetness.

The spinach disappears completely, leaving behind nothing but color and goodness. This is one of those rare dishes where you can eat a full serving of greens without ever feeling like you are. A couple sprigs of mint, if you choose to use them, don’t steal the show but gently freshen the whole pot, keeping the soup light on its feet despite how filling it is.

What this really calls to mind is the spirit of split pea soup the way it used to be made, warm, steady, and reassuring, without the long simmer or the watchful eye on a ham hock. Everything comes together quickly, blends up beautifully, and lands somewhere between rustic and polished. A simple drizzle of olive oil or a spoon of garlic sauce on top is all it needs to feel complete.

It’s an easy, forgiving recipe that tastes like something passed down, even if you’re making it for the first time. And while it’s naturally vegetarian, it’s just as at home in a vegan kitchen, simply swap in vegetable stock for the broth and use a dairy-free garlic sauce, and you’re good to go.