Pea and Zucchini Soup with Minted Almond Salsa

Name: Pea and Zucchini Soup with Minted Almond Salsa
Cuisine: European
Ingredients: 30ml (2 tablespoons) olive oil; 1 brown onion, finely diced; 200g (3 medium) zucchini, diced; 300g (2¼ cup) fresh shelled peas or frozen garden peas; 4 cups vegetable or chicken stock; 20g (1 cup) fresh mint leaves; a generous handful flat leaf parsley; 15ml (1 tablespoon) lemon juice; 125ml (1/2 cup) natural yoghurt, plus extra to serve; sea salt flakes and freshly cracked black pepper; 100g almonds, roasted and roughly chopped; a large bunch of mint, leaves picked and finely chopped; several sprigs fresh dill, roughly chopped; zest of 1 lemon; 45ml (3 tablespoons) lemon juice; 60ml (1/4 cup) extra virgin olive oil; sea salt flakes and freshly cracked black pepper