– 5 cups fresh shelled peas
– 2 cups organic vegetable stock
– 1 avocado
– 1 sweet onion
– garlic
– 2 tbsp coconut oil
– 2 tsp sea salt
– ½ tsp ground black pepper

Chop the onion and garlic. In a large saucepan add the coconut oil and the onion and garlic, cook over medium-low heat for 5 to 10 minutes, until softened. Blend it together with water, and add the peas and avocado in a blender. Blend until the entire mixture is creamy. Pour it back into the saucepan and add the vegetable stock. Increase the heat to allow the mixture to come to a boil. Add sea salt for taste. Garnish with fresh cut chives, coconut flakes or pumpkin seeds.