Step 1: Sauté the Aromatics : In a large saucepan, heat butter (or olive oil) over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and sauté for another 30 seconds until fragrant.

Step 2: Add Peas and Broth : Add the green peas to the pot and stir well. Pour in the broth and bring it to a gentle boil. Reduce heat and simmer for 5–7 minutes until peas are tender and bright green.

Step 3: Blend Until Smooth : Remove from heat and add fresh mint leaves and lemon zest. Using an immersion blender, blend until smooth and creamy. Alternatively, transfer to a blender in batches, then return to the pot.

Step 4: Add Cream and Season : Stir in the heavy cream (or coconut cream). Add lemon juice, salt, and black pepper to taste. Warm gently over low heat for 2 minutes (don’t boil).

Step 5: Serve and Garnish : Pour the soup into bowls. Drizzle a bit of cream or olive oil over each serving Garnish with mint leaves, a sprinkle of lemon zest, and croutons. Serve warm — or chill it for a refreshing cold version.