Fresh Spring Pea Soup

Chop the onion finely, and slice the leek into rounds. Peel the ginger and chop it finely as well. Sauté the vegetables in a tablespoon of oil until translucent. Add the peas and broth, and cook for 10 minutes over low heat.

Transfer the soup to a blender and blend until smooth. Season with salt.

Serve with microgreens and sprinkle with small pieces of nuts.