In a large saucepan, heat a splash of olive oil over medium heat. Add the chopped onion and crushed garlic, cooking for about 5 minutes until the onion is translucent and fragrant.

Stir in the washed broccoli florets and frozen peas, sautéing for an additional 3-5 minutes.

Pour in 2 cups of vegetable stock and bring the mixture to a rolling boil. Once boiling, add the pre-cooked potato, reducing the heat to low.

Let the soup simmer for about 5 minutes until the broccoli is crisp-tender and the flavors meld beautifully.

Remove the pan from heat and allow the mixture to cool slightly, about 5 minutes. Carefully transfer the soup ingredients to a blender, adding in the fresh mint leaves.

Blend until the soup reaches a velvety smooth texture.

Pour the blended soup back into the saucepan over low heat, warming it gently for 3-5 minutes. Adjust seasonings with salt and pepper as needed.

Ladle the creamy soup into bowls and garnish with a fresh mint leaf.