In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the fresh peas and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until peas are tender.

Remove from heat and let cool slightly. Blend the soup until smooth using a blender.

Season with salt and black pepper to taste. Serve hot, garnished with fresh mint leaves.