In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add 1 diced onion and 2 minced garlic cloves, stirring frequently for about 5 minutes, until the onion becomes translucent and fragrant.

Stir in 2 cups of fresh peas and 2 cubed waxy potatoes, cooking for an additional minute.

Pour in 4 cups of vegetable broth and 1 cup of almond milk, then bring to a gentle boil. Once boiling, reduce heat and let it simmer uncovered for about 10 minutes.

Remove the pot from heat and add a handful of fresh basil, mint, and parsley to the soup. Stir gently for about a minute.

Using a high-speed blender, carefully blend the soup until it reaches a velvety smooth consistency.

Once blended, season your fresh pea soup with salt and pepper to taste, then stir in the juice of half a lemon.

Serve your creamy vegan fresh pea soup hot or chilled, garnishing with extra herbs.