1 Peel and dice the potato.
2 Heat the saucepan to 2/3 of the maximum power of your stove and add the olive oil and onion.
3 Sweat the onion for 2 minutes, then add the potato, and cook for another 2 minutes.
4 Add the peas, baby spinach, thyme and poultry stock.
5 Bring to a boil, then lower the heat to 1/3 of the maximum power of your stove and cook for 20 minutes.
6 After cooking, remove the sprig of thyme, blend the soup and add seasoning.
7 Serve with cherry tomatoes, halved.
Tip: For children, you can add creamy cheese, like Kiri.