Preheat the oven to 350 degrees F.
For the soup: Heat the EVOO in a soup pot over medium heat. Add the onions
and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas
, bring to a boil, then reduce heat to a simmer
and cook until just tender, 20 minutes. Remove half the soup
and puree with the mint
and parsley until smooth in a food processor
or high powered blender
. Return the puree to the pot, and stir in the lemon juice
. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano
in the oven to toasted and crisp
. Store at room temperature in an airtight container.
Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin
and paprika, a drizzle
of EVOO and flatbread chips.