In a pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Add the green peas and vegetable or chicken broth. Bring to a boil, then reduce heat and let simmer for about 10-15 minutes.

Use an immersion blender to puree the soup until smooth. If you don’t have one, you can carefully transfer the soup in batches to a regular blender.

Season with salt and pepper to taste.

Serve hot, optionally garnished with a swirl of cream or a dollop of yogurt.