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Cook onion in coconut oil in a large skillet for 5-10 minutes, until softened.
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Add the vegetable stock and water and bring mixture to a boil.
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Add the peas and cook for 3 to 5 minutes or until tender.
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Remove from heat. Add in fresh herbs, salt, pepper, and adjust for seasonings.
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With an immersion blender, blend half of the mixture until creamy. Add the rest of the mixture back in and blend so the entire soup is a smooth consistency.
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Garnish with fresh peas and warmed ham.
