spring pea and mint soup



5 cups fresh shelled peas or 20 ounce bag of frozen peas
2 cups vegetable stock (low sodium)
2 cups filtered water
1 cup chopped sweet onion
1/2 cup pea shoots (for garnish)
1/3 cup fresh mint, chopped
1/3 cup fresh parsley, chopped
1/4 cup fresh chives, chopped (for garnish)
2 tablespoons coconut oil
2 teaspoons sea salt
1/2 teaspoon ground black pepper

In a large saucepan heat the coconut oil over medium-low heat and then add the onion. Cook for 5 to 10 minutes, until softening and translucent. Add the vegetable stock and water and increase the heat to bring the mixture to a boil. Add the peas and cook for 3 to 5 minutes, until tender. (If using frozen peas, cook 2-3 minutes.) Remove the pot from heat and stir in fresh herbs, salt, and pepper. In batches, pour the mixture into the blender and puree until the entire mixture is creamy. Garnish with a few fresh mint leaves.