Heat the ½ cup of vegetable broth in a large non-stick pot over medium-high heat. Add leek and bay leaf. Saute until leek wilts, about 3 minutes. If leek is sticking, add a little more veggie broth, Add split peas, salt & pepper and stir. Add 4 cups of veggie broth and bring to boil. Reduce heat to medium-low. Simmer until split peas are tender, about 30 minutes or more.
Add frozen peas and another cup of broth if needed. Bring to boil and simmer for another 5-10 minutes.
Remove from heat.
Add mint and parsley. Remove bay leaf.
Transfer approximately half of the soup to a blender. Puree until smooth. Return puree to soup.
Taste and season.
Serve in large bowls with a spinkle of fresh chopped chives.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/twopeasoup/