Select the spinach, rinse thoroughly and chop coarsely. Rinse the zucchini, chop the stem end and flower end and cut into sticks. Rinse peas and carrots, scrape and dice carrots. Remove peel from onions and chop finely. Rinse and dry kitchen herbs and chop finely.
Heat the butter in a saucepan. Add the onion and saute over low heat until translucent. Add the prepared vegetables and about half of the culinary herbs and sauté over low heat, stirring, for 3 minutes.
Sprinkle the flour on top and stir-fry lightly. Pour in the vegetable broth and let it bubble up. Cover the lid and simmer on low heat for about 5 min until the peas are cooked.
Add the crème fraîche and fold in well. Season the soup with salt and freshly ground pepper to taste and serve sprinkled with the remaining herbs.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?