Heat the coconut oil in a saucepan and add the onion. With the lid on the pan, allow to sweat until soft and translucent.
Place the peas in the pan with the stock, bring to a simmer and cook for five minutes, until the peas are tender.
Meanwhile, roughly chop the mint leaves.
Once the peas are cooked, add the mint leaves to the pan. Season well.
Blitz the soup with your blender.