Heat the olive oil in a heavy-bottomed saucepan over medium heat until it shimmers softly and begins to smell fragrant.
Add the finely chopped onion and sauté, stirring occasionally, until it turns translucent and just begins to glow golden around the edges, about 5 minutes.
Stir in the fresh green peas and cook for another 2-3 minutes, letting their bright color deepen and their aroma intensify.
Pour in the vegetable broth, bringing the mixture to a gentle simmer. Let it cook for about 10 minutes, until the peas are tender and the broth is fragrant.
Remove the pan from heat and add the fresh mint leaves and lemon juice, letting them steep for 2 minutes to infuse their flavors.
Blend the mixture until completely smooth and velvety, using a blender. Be careful with the hot liquid—cover the blender with a towel and blend in batches if needed.
Taste the soup and season with salt and freshly cracked pepper, adjusting until the flavor is balanced and bright.
If the soup feels too thick, stir in a splash of hot water or broth to loosen it and restore a silky consistency.
Pour the hot, smooth soup into bowls, garnish with extra mint leaves, and drizzle with a little olive oil for shine and richness.
Enjoy your vibrant, refreshing bowl of spring pea and mint soup immediately while it’s bright and silky.