Heat the olive oil in a large saucepan over medium heat until it shimmers and you notice a faint fruity aroma.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft, with a gentle sizzle and a sweet smell filling the air.
Stir in the minced garlic and cook for about 30 seconds until fragrant, making the kitchen smell even more inviting.
Add the fresh peas to the pan, stirring to coat them with the fragrant oil and softened onion mixture.
Pour in the vegetable broth, then bring the mixture to a gentle simmer. Cook for about 10 minutes until the peas are tender and bright green.
Remove the saucepan from heat and use an immersion blender or carefully transfer the soup in batches to a blender, blending until silky smooth and velvety.
Stir in the heavy cream or coconut milk, then add a teaspoon of lemon juice and season with salt and pepper to taste. Blend briefly to combine.
Add the chopped mint leaves into the hot soup, stirring gently so the fresh aroma infuses into the mixture.
Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if needed, to brighten the flavors.
Serve the soup hot, garnished with extra mint leaves or a swirl of cream for an inviting presentation.
