Instructions:
- In a pot, sauté diced onions in olive oil until translucent.
- Add minced garlic and cook for another minute.
- Pour in vegetable broth and bring to a simmer.
- Add peas and cook until tender, about 5 minutes for fresh or 2 minutes for frozen.
- Stir in fresh mint leaves and simmer for an additional 2 minutes.
- Using a blender, purée the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with peas and mint leaves.