Slice and rinse your leeks very well then dry them on a kitchen towel.
In a heavy bottom soup pot add a lug of olive oil. Add the sliced leeks and a pinch of sat. Sauté until wilted then add the carrot. Cook together until the carrot has softened.
Add the green peas to the pot but reserve a few for garnish.
Add the water or vegetable stock to the pot and bring to a gentle simmer. Cook until the peas are warmed through and remove from heat.
Using a hand held immersion blender puree the pea soup to your liking. Stir in the spinach and allow it to wilt from the heat. Puree some more if desired.
Season to your taste with sea salt.
Ladle the pea soup into bowls and tear the goat cheese over the top.
Serve garnished with the chives, edible flowers if available and a nice drizzle of extra virgin olive oil.