Pea, Potato and Arugula Soup

3 1/2 cups frozen peas
8 oz. potatoes, chopped into bite-sized pieces
1 onion, chopped
2 garlic cloves, minced
2 tsp. fresh thyme, chopped
3-4 tbsp extra virgin olive oil
4 cups vegetable stock
3 cups fresh arugula
juice of 1 lemon
Celtic sea salt and freshly-ground black pepper

Heat 3 tbsp oil in a saucepan over med-low heat and add onion, garlic and thyme.  Cook until onion is translucent and add potatoes to cook for an additional 5 minutes.  Stir in peas, stock and 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, then reduce and simmer, covered, for 20 minutes.  Place arugula and lemon juice in a blender or food processor and add cooked soup.  Process until smooth.  Serve with a drizzle of olive oil and Celtic salt and black pepper to taste.