This is certainly not the traditional French Canadian split pea soup with ham bone in it. It is an updated, organic and very healthy soup that provides nutrients, fiber and great taste. I like to add seaweed to most of my soups or stews because of the trace minerals in the sea weed. This hearty soup is really a meal unto itself. It is a fairly large recipe so you can freeze any leftovers for a quick meal when you are pressed for time. Bon Appétit!

In a large pot, slowly melt 2 tablespoons coconut oil. Sautee the following in the oil for a few minutes:

1 large onion, chopped up

4 carrots, chopped

4 celery stalks, chopped

1 sweet potato, cubed

1 teaspoon crushed garlic

2 sticks of Wakame sea weed, broken up

Slowly add 4 cups of organic vegetable or chicken stock and bring to a gentle boil.

Add the following spices:

1 teaspoon rosemary

1 teaspoon cumin

1 teaspoon thyme

2 bay leaves

Add 2 cups of split green peas and simmer on low for about 1 hour. Stir occasionally.

Turn off the heat. Add the spinach and kale and stir it into the soup. This simply wilts the leaves and maintains most of the nutrients.

You can blend it in the Vitamix or serve it whole. Enjoy!