In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced onion and sauté for about 5 minutes, or until the onion becomes translucent and tender.

Add 2 minced garlic cloves to the pot. Sauté for an additional minute, stirring frequently until fragrant.

Pour in 4 cups of vegetable broth and add 1 cubed potato along with 2 cups of fresh peas. Bring to a gentle boil, then reduce heat and simmer for approximately 15 minutes until tender.

Blend the soup using an immersion blender until smooth. Alternatively, transfer to a countertop blender in batches.

Return the blended soup to the pot and stir in 1 cup of almond milk, chopped herbs, and lemon juice. Season with salt and pepper to taste.

Adjust soup consistency with vegetable broth if needed. Warm for a few minutes and serve in bowls, garnished as desired.