1Heat the oil in a large saucepan over a medium heat. Add the onion and fry for about 3-4 mins, stirring.
2Add the frozen peas and fry next 2 mins.
3Remove the leaves from the mint stalks and set them aside. Add the stalks to the pan and bring back to the boil. Cover and simmer for about 8 mins.
4Remove and discard the mint stalks and stir in the mint leaves
5Use the hand blender to smooth the soup.
6Return to the pan and season with salt and pepper.
7Serve hot with croutons and fresh parsley.