Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add potato and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potato is tender.

Add peas, spinach, and kale to the pot. Cook for another 5 minutes, or until the greens are wilted.

Remove the pot from the heat and carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth.

Stir in mint, parsley, salt, and pepper. Taste and adjust seasonings as needed.

Serve hot, garnished with extra mint leaves if desired.