In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.

Stir in minced garlic and cook for an additional minute without browning it.

Pour in vegetable broth, add cubed potatoes and shelled peas. Bring to a boil, then simmer uncovered for 15 minutes until tender.

Use an immersion blender to blend the soup until smooth. Alternatively, transfer in batches to a regular blender.

Return the blended soup to low heat, stir in almond milk, and chopped herbs, adding lemon juice for brightness.

Season with salt and pepper, adjusting consistency with more broth if necessary. Warm gently before serving.

Ladle into bowls and garnish with olive oil or fresh herbs before serving.