Heat the olive oil in a medium pot over medium heat until it shimmers and begins to smell fragrant.
Add the diced onion and sauté, stirring occasionally, until translucent and soft—about 5 minutes—listening for a gentle sizzle and observing the onion turning clear.
Stir in the fresh peas and cook for another 2 minutes, watching them turn a brighter green and release a sweet aroma as they warm up.
Pour in the vegetable broth, bringing the mixture to a gentle simmer. Reduce the heat slightly and cook uncovered for 8-10 minutes, until the peas are tender and vibrant.
Taste the broth and add a pinch of salt if needed. Once the peas are tender, remove the pot from heat.
Use an immersion blender directly in the pot to blend the soup until smooth and silky, or carefully transfer to a blender in batches and blend until velvety—about 30 seconds each time.
Stir in the freshly squeezed lemon juice, tasting and adjusting the seasoning with salt and pepper as needed. If the soup is too thick, thin with a splash of hot broth or water.
Ladle the hot soup into bowls, garnishing with fresh herbs like mint or basil if desired. Drizzle with a little olive oil for extra richness.
Allow the soup to rest for a minute to settle the flavors, then serve hot and enjoy the vibrant, garden-inspired flavor.
