Prepare all the vegetables: dice the onion and potato, chop finely the garlic, cut the zucchini into 1/2-inch / 1 cm thick slices.
In a large pot warm up 1 tablespoon oil, add the onion, cook over medium-low heat for about 5 minutes, until translucent, then add the garlic and cook for another minute. Transfer on a plate.
Increase the heat to the highest setting and add the second tablespoon of oil, chopped potato, and zucchini, cook for about 3-4 minutes, stirring from time to time until the vegetables are lightly browned (not all of them will be browned).
Add the onion and garlic back to the pot, then pour the broth over (it should cover the vegetables), cover the pot with a lid, bring to a boil, then simmer for about 10 minutes.
Add the peas, bring to a boil, and cook for a minute.
Remove the pot from the heat, add the mint leaves, and blend the soup with an immersion (hanblender until smooth.
Temper the cream: pour the cream into a cup, add about 8 tablespoons of soup, stirring after every added tablespoon, then you can add it to the pot, stir, season to taste with salt, pepper and lemon juice.
Serve: optional - sprinkle the soup with parmesan cheese, mint leaves, pour some olive oil on top or make cheese croutons or cheese toasts (just bake slices of bread with butter and any cheese you like on top, until the cheese is melted).