Heat olive oil in a saucepan and add chopped garlic. Sauté for 30 seconds and add the peas and broth. Wait for it to boil, lower the heat and let it simmer for about 12 minutes. Lastly add ginger and cook for 3more minutes.
Once cooked, drain peas, but reserve the liquid and keep 3-4 tablespoons of peas aside.
Place cream cheese, cooked peas, salt, pepper and a bit of broth in a blender and puree. Add more of the broth if it’s too thick for you, until to your desired consistency. Mix with reserved peas and serve with chopped parsley.
You can replace cream cheese with white cheese. But if you use white cheese, place it with ginger to boil for a few minutes with peas and then puree soup.