Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add one diced medium onion and sauté for about 5 minutes, stirring occasionally, until softened and translucent.

Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Pour in 4 cups of vegetable broth, then add 2 cups of cubed potatoes and 2 pounds of shelled fresh peas. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes.

Using an immersion blender, blend the soup until smooth and velvety.

Return the blended soup to the pot over low heat, and slowly stir in 1 cup of almond milk, 1 cup of fresh basil, ½ cup of parsley, and ¼ cup of chopped mint. Add 1 tablespoon of lemon juice and mix well.

Taste the soup and season with salt and pepper, adjusting as needed.

Ladle the soup into warm bowls and garnish with a drizzle of olive oil or fresh herbs.