In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add 1 medium diced onion and 2 minced garlic cloves, sautéing for about 5 minutes until they are soft and fragrant.

Next, incorporate 4 cups of shelled fresh peas and 1 cup of cubed potatoes into the pot. Stir for about 30 seconds.

Now, pour in 3 cups of vegetable broth and ½ cup of almond milk into the pot. Bring the mixture to a boil, then reduce to a gentle simmer for about 10 minutes.

Remove the pot from heat and stir in ½ cup each of roughly chopped fresh basil, parsley, and mint.

Using an immersion blender, blend the soup until it reaches a smooth consistency. Adjust thickness by adding more vegetable broth if needed.

Taste the soup and season with salt and pepper according to preference. Stir in the juice of 1 lemon before serving.