My personal recommendation
Dice onion and roughly chop garlic.
Heat 2 tablespoons of olive oil in a large dutch oven or pot over medium heat. Add onions, garlic, and 1 teaspoon of salt. Cook, stirring occasionally, until onion is translucent and soft, about 5-7 minutes.
Add vegetable stock and Forager Project Half & Half, and bring to a boil.
Add shelled peas to boiling stock and cook until just tender, about 2 minutes.
Turn off the heat and add in spinach, stirring until just wilted and bright green.
Carefully, add soup to a blender, along with 1 teaspoon of salt, 1 tablespoon of lemon juice and herbs. Blend until smooth.
Ladle soup into bowls. Garnish with olive oil, Forager Project Cashewgurt®, remaining herb leaves of choice and a few grinds of freshly cracked black pepper.