Place a large tray in the refrigerator or freezer to chill.
Heat oil in a large sauce pan, add onions, celery, garlic and sauté on medium heat until softened and starting to colour,(about 5-7 minutes).
Add nutritional yeast, mix well and add moringa, spinach, peas, stir well for two minutes.
Add stock, salt and pepper and bring to a boil then simmer for 5-6 minutes.
Add mint leaves and stir; remove from heat.Transfer to the pre-chilled tray to cool rapidly.
Once cooled, transfer to a food processer jar(in batches, if required) and blend until smooth and creamy.
Transfer back to the saucepan,heat to about 60 degrees C,check seasoning and texture(dilute with a splash of hot water, if required).
Transfer to soup bowls and garnish with a sprinkling of freshly ground pepper and mint leaves.(If you are not Vegan; a good sprinkle of parmesan works well).