Yellow Split Pea Soup

2 cups dry split yellow peas, rinsed well (pick out anything not the colour of yellow)

6 cups water

1 tbsp CH Coconut Oil

2 large onions, chopped

½ tsp CH Seaweed Salt

3 cups water or homemade stock

YOGHURT TOPPING

200 g whole plain yoghurt

½ cup cucumber, shredded and unpeeled, (deseed before shredding)

1 clove garlic, minced

¼ cup fresh mint, chopped

Big pinch of CH Seaweed Salt

Black olives, chopped

CH Inca Inchi Oil to drizzle

Place split yellow peas in a large bowl, cover with water and soak overnight.

Bring 6 cups of water to boil in a large saucepan, add the rinsed, yellow split peas and cook for 20-30 minutes or until tender. Drain, salt to taste and set aside.

Add coconut oil to a large pot over medium-high heat. Stir in onions and salt, and cook until the onions soften, just a minute or two. Add the cooked split peas and stock or water.

Bring to a simmer and let cook for a few minutes, then remove from the heat. Using a large cup take out half of the soup and place into a bowl and set aside.

Using a blender or Thermomix puree the remaining soup. Stir the reserved (still chunky) soup back into the puree – you should have a soup that is nicely textured.

Make the Yoghurt topping by mixing the ingredients together. Set aside.

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Yellow Split Pea Soup