dice the onions and add to a large pot with the avocado oil and minced garlic. cook until onions are nearly translucent. make sure to keep your heat low throughout the entire process.
dice the celery and add into the pot.
once the celery starts to soften (after a few minutes) add in the broccoli and peas. cook until softened and can easily be pierced with a fork.
add in the vegetable broth and nutritional yeast. mix well and let simmer.
once veggies are softened, mix in the spinach. after about a minute, remove the pot from heat.
once the veggies have cooled down, blend them in batches (make sure not to overfill your blender) and blend until smooth and creamy.
add the blended soup back into your pot and put on a low heat. use your hands to break up the mint leaves and mix into the soup with sea salt, pepper, paprika, and cayenne (optional, adds a kick)
serve in a bowl topped with sprouts, a drizzle of olive oil, and additional salt and pepper if needed.