Blanch the peas in salted boiling water for about 2-3 minutes until bright green, then transfer to ice-cold water.

In a medium pan, heat olive oil over low heat. Sauté diced onion, ginger, and garlic for about 5-7 minutes until the onion is translucent.

Add the blanched peas and veggie stock to the pan. Bring to a gentle boil and cook for an additional minute.

Remove from heat and let cool momentarily before transferring to a blender.

Blend the mixture with fresh mint leaves until smooth and creamy.

Strain the soup back into the pan, add butter, season with salt, pepper, and adjust the consistency with veggie stock as needed.

Let it simmer for a couple of minutes to meld the flavors and serve hot.