Measure 3 cups of stock and add to the onions and garlic. Reserve the remaining 1 cup of stock. Bring the stock to a simmer and add the diced potatoes and Djon. Once the potatoes are soft, add the peas to the soup and cook for another 7 -- 8 minutes or until the peas are cooked but still bright green. Remove the soup from the heat and add the fresh spinach leaves and chopped mint. Stir until the spinach wilts in the hot soup. Carfefully transfer half of the soup to a blender. Place the lid on the blender and cover with a tea towel. The soup will still be very hot and may leak a little while processing, and you don't want to burn yourself. Keep your hand firmly on the top, and start at the lowest setting and increase to the highest setting. Process until smooth. Transfer the puree to a clean pot and repeat with the remaining soup. At this point you may want to add the remaining stock to thin it out and check for seasoning. Serve with your favorite bread and butter and think Spring!