In a large soup pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté for 2-3 minutes until fragrant and translucent. Add diced potatoes and sauté for another 2-3 minutes until lightly softened.

Stir in frozen green peas and baby spinach, season with salt and black pepper, and mix for 1 minute until spinach wilts. Add vegetable stock and bring to a gentle boil.

Once boiling, reduce heat to a simmer and cook for 10-15 minutes until potatoes are tender. Stir occasionally to prevent sticking.

Remove pot from heat and use an immersion blender to puree the soup until smooth. Return to low heat and reheat gently until steaming hot.

In a separate pan, heat olive oil over medium heat, add sliced mushrooms seasoned with salt, and sauté for 1 minute. Pour in vegetable stock and cook until mushrooms are soft yet retain shape.

Ladle soup into bowls, drizzle with cream or coconut milk, and top with sautéed mushrooms, micro rainbow mix, black pepper, and crushed red pepper to serve.