Heat a large pot over medium-high heat and add 2 tablespoons of extra virgin olive oil. Add 1 medium diced onion and 2 minced garlic cloves. Sauté for about 5 minutes until the onion is translucent and fragrant.

Stir in 4 cups of shelled fresh peas and 1 cup of cubed potatoes. Cook for another 30 seconds while stirring.

Pour in 3 cups of vegetable broth and 1/2 cup of almond milk. Bring to a gentle boil, reduce heat to low, and simmer for about 10 minutes until potatoes are tender.

Remove the pot from heat and stir in 1/2 cup each of fresh basil, parsley, and mint. Let the herbs wilt for about 1 minute.

Using an immersion blender, blend the mixture until smooth. Adjust the consistency with additional vegetable broth if needed.

Return the blended soup to the pot, stir in salt, pepper, and juice from 1 lemon. Adjust seasoning as desired.

Ladle the soup into bowls and serve hot or chilled, garnished with additional fresh herbs. Pair with crusty bread or a crisp salad.