Add vegetable stock to a pot over medium-high heat and bring to a boil.
Chop up your onion and garlic finely. Add to the vegetable stock.
Next add peas and spinach.
Cook for 15-20 minutes. Add the nutritional yeast, salt and pepper as you go.
Once cooked, use a hand blender to make the soup thick and smooth.
Once blended, serve in a bowl and add your optional toppings.

750 ml vegetable stock
1/2 of a 500g bag peas
6-10 block frozen spinach
6 garlic cloves
1 red onion
2 tablespoon nutritional yeast
Salt, to taste
Pepper, to taste

Optional toppings:
Plain alpro yogurt, or any plain vegan yogurt
Croutons
Spring onion
Hemp Seeds
Pepper