Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the fresh peas and vegetable stock to the pot.
- Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.
- Remove from heat and blend until smooth using an immersion blender.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh mint leaves.
