Sauté onion in oil until softened. Add protein powder and stir for 2-3 minutes. Take saucepan off heat and add two ladles of vegetable stock. Whisk until completely smooth and then add remaining stock, water and maple syrup. Return to heat.
Stir peas into soup and simmer gently for 5 minutes.
Pour almond milk slowly into soup and reheat until almost boiling. Liquidize with a blender and season to taste.
Ladle into warmed bowls and sprinkle with chopped herbs, if using. Serve with gluten-free bread.
