Heat the olive oil in a medium saucepan
Add the chopped onion and saute for a couple of minutes
Add the celery and asparagus and saute for an additional 2 minutes
Add the minced garlic and saute another minute
Pour in the water and milk, stir
Sprinkle in the bouillon and stir
Add the peas and mint, stir in
Bring to a boil, reduce the temperature, and let simmer until the peas are tender
Remove from heat and cool for a minute or two
Scoop 1 cup into a blender and pulse until mostly smooth, pour into another bowl or pot
Continue in this manner until all the soup has been blended
(Blender tip – only pulse 1 cup at a time or the hot soup will explode in the blender; put the blender lid on tight but loosen the clear air “pour” vent slightly so the steam can escape)
Once all the soup is blended smooth, reheat for a minute or two