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Heat the olive oil in a large pot over medium heat. Chop the onion and garlic and add them to the pot. Cook until the onions are soft and translucent.
Add the frozen peas, black pepper, turmeric, water, and consommé (or broth). Stir to combine.
Leave the pot uncovered and bring the soup to a boil. While you're waiting, chop the cilantro.
Once the soup is boiling, use an immersion blender or potato masher to blend. Blend for about 30 seconds for slightly chunky texture, or longer for a smoother consistency.
Stir in the chopped cilantro and serve immediately.