Heat the olive oil in a large saucepan over medium heat until it shimmers and smells grassy, about 1 minute.
Add the finely chopped onion and sauté, stirring occasionally, until translucent and fragrant—about 5-7 minutes. You’ll notice a slight sweetness and the onion will turn a soft, golden color.
Stir in the frozen peas and cook for another 2-3 minutes until they turn bright green and start to release their aroma, filling the kitchen with fresh, sweet scent.
Pour in the vegetable broth, then bring the mixture to a gentle simmer. Cover the pan and let it cook for 8-10 minutes until the peas are tender and the broth is slightly thickened.
Remove the pan from heat and add the chopped mint leaves, stirring briefly to release their herbal aroma. Use an immersion blender to blend the soup until silky smooth, or carefully transfer in batches to a regular blender and puree until velvety.
Return the pureed soup to low heat, then season with salt, pepper, and a teaspoon of lemon juice if desired. Taste and adjust the seasoning to achieve a balanced, fresh flavor.
Ladle the hot, vibrant green soup into bowls. Garnish with a few extra mint leaves and a drizzle of olive oil for an inviting, glossy finish.
Serve immediately while warm, enjoying the creamy texture and refreshing herbal aroma. Perfect with crusty bread or a light salad on the side.
