2 teaspoons coconut oil 6 scallions, thinly sliced 3 cloves garlic, minced 1 ¼ cups split peas

1 cup shredded romaine lettuce 1/3 cup fresh mint leaves

¾ tsp. salt

¼ tsp. dried marjoram

1 ½ cups frozen green peas (can use fresh peas, when in season) 12 oz. coconut milk


In a large saucepan, heat the oil over moderate heat. Add the scallions and garlic, and sauté for 2 minutes or until the scallions are tender. Ad 3 cups water, the split peas, lettuce, mint, salt and marjoram; bring to a boil. Reduce to a simmer, cover an cook for 25 minutes. Stir in the green peas and cook for 5 minutes or until the split peas are tender.


Transfer the mixture to a food processor, add the coconut milk and puree. (With a little more time you can use a stick blender.) Return the soup to the pan and cook for 3 minutes or until heated through. 

Serves 4

pdf of recipe can be found here