Heat olive oil in a large pot over medium-high heat. Add diced onion and minced garlic; sauté for about 5 minutes until softened.

Incorporate fresh peas and cubed potatoes. Stir briefly for about 30 seconds to 1 minute.

Pour in the vegetable broth and almond milk, mix well, bring to a gentle boil, then simmer for about 10 minutes until potatoes are tender.

Remove from heat and stir in fresh herbs, allowing residual heat to wilt them.

Blend the soup until smooth, adjusting with more broth if a thinner texture is desired.

Reheat gently if needed, stir in lemon juice before serving, and adjust seasoning with salt and pepper.