Start by heating olive oil in a large saucepan over medium heat until it shimmers and begins to smell fragrant. Add the chopped onion and sauté for about 5-7 minutes, stirring occasionally, until it turns translucent and softens, filling your kitchen with a sweet aroma.
Add the minced garlic to the pot and cook for another 30 seconds, stirring constantly until it becomes fragrant but doesn’t brown, about the sound of gentle sizzling.
Pour in the vegetable broth and bring it to a gentle simmer. Add the fresh or thawed peas and cook for 3-4 minutes until tender and bright green, filling the air with a fresh, sweet scent.
Remove the soup from heat and stir in the chopped mint leaves, allowing their herbal aroma to infuse into the broth for a minute.
Use an immersion blender directly in the pot, or carefully transfer the soup to a blender in batches. Puree until smooth and velvety, about 30 seconds, ensuring no lumps remain and the texture is silky.
Stir in the lemon juice and season generously with salt and freshly ground pepper, tasting as you go to achieve a bright, balanced flavor with herbal freshness.
If you like, swirl in a splash of cream or coconut milk for extra richness, warming gently for another minute without boiling to preserve the herbal brightness.
Taste the soup one last time and adjust seasoning if needed, making sure it’s bright, herbal, and velvety smooth. Let it sit for a minute to meld all the flavors.
Serve the soup hot in bowls, garnished with a few fresh mint leaves and a drizzle of olive oil if desired. Enjoy the refreshing, spring-inspired flavors in every spoonful.
