A light, refreshing soup made with sweet fresh peas, perfect for spring or summer.

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Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and cook for another 1 minute.
Add peas and vegetable broth, then bring to a boil.
Reduce heat and simmer for 10 minutes, or until peas are tender.
Add salt, pepper, and mint leaves if using.
Remove from heat and blend the soup using an immersion blender or in batches in a regular blender until smooth.
Return soup to the pot, stir in cream or coconut milk if using, and heat gently without boiling.
Adjust seasoning to taste and serve warm.

Use fresh peas when in season for the best flavor, but frozen peas work well too.
Mint adds a bright, fresh note but can be omitted if preferred.
For a vegan version, use coconut milk instead of cream.