Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the onion and shallots. Cook until the onions are clear and soft (about 5 minutes). Add the salt, pepper and broth, and bring the broth to a simmer. Add the peas. Simmer the peas for 10 minutes.

Transfer the peas to a blender. Add the mint and parsley. Blend the soup until it's silky smooth.

Transfer the soup back to the pot. Stir in the cashew cream. Check the seasonings and adjust to taste. If the soup is a little too thick for your liking, add a splash of additional vegetable broth.

Divide the soup into bowls and garnish with a sprinkle of chives and a little swirl of extra cashew cream. Serve.