Heat the olive oil in a medium-sized pot over medium heat until it shimmers softly and smells fragrant. Add the finely chopped onion and cook, stirring occasionally, until translucent and sweet-smelling, about 5 minutes.
Add the fresh peas to the pot and pour in the vegetable broth. Bring the mixture to a gentle simmer, cooking until the peas are tender and bright green, about 3-4 minutes. You’ll notice a fresh grassy aroma as they cook.
While the peas cook, chop the mint leaves finely and set aside. Once the peas are tender, use a slotted spoon to transfer the peas and onion into a blender, leaving the broth in the pot.
Pour the remaining broth into the blender with the peas and onion, then add the cream or coconut milk. Blend until completely smooth, about 30 seconds, until the soup has a silky, bright green consistency. If it’s too thick, splash in a little more broth and blend again.
Taste the soup and season with salt and freshly ground pepper. Re-blend briefly to incorporate the seasonings, ensuring a balanced, sweet flavor that highlights the peas and mint aroma.
Pour the soup back into the pot and warm gently over low heat for another 2-3 minutes, stirring softly. The soup should shimmer, smell fresh, and stay vibrant in color without boiling vigorously.
Ladle the hot soup into bowls, drizzle with a little extra olive oil, and sprinkle with the chopped mint leaves. Serve immediately, enjoying the bright, velvety texture with the fresh herbal aroma rising from each spoonful.