In large pot over medium heat, heat oil. Add leek and garlic and sauté for several minutes until tender.

Add dill, parsley and whole dried chipotle pepper or ground chipotle powder, if using. Mix well. (Note: Remove and discard whole pepper before serving.)

Add peas and water and mix well. Season with salt, black garlic powder and black pepper. Bring to boil, then reduce to simmer, cover and cook until smooth, about 25 minutes.

In small pan, heat oil and add frozen peas and salt. Sauté for 5-10 minutes until crispy. Set aside for use as garnish.

If desired, use blender or immersion blender to blend pea soup, or serve as is. (Note: Peas will be very soft, so blending is optional.)

Serve in bowls and garnish with crispy peas, beet sprouts/microgreens, dash of black garlic powder, chives and lemon juice.