Heat olive oil in a large pot over medium heat and sauté the diced onion for 5 minutes until softened.

Add minced garlic and cook for another minute until fragrant.

Pour in the vegetable broth and bring to a boil, then add the frozen peas and simmer for 8-10 minutes.

Remove from heat and use an immersion blender to puree the soup until completely smooth.

Stir in Greek yogurt, salt, pepper, and fresh mint.

Serve hot with an extra dollop of yogurt and fresh mint leaves on top.