2 Tb. organic coconut oil
2 cloves minced garlic
1 chopped onion
1 cup fresh, frozen, or canned organic peas
2 cups packed baby spinach leaves (or any other chopped leafy green such as kale or bok choy)
1/2 tsp. red pepper flakes
1 tsp sea salt
squeeze of lemon and/or 1/2 cup finely chopped cilantro and/or basil for garnish–optional
Heat coconut oil in a small pot. Add minced garlic and chopped onion and cook for a few minutes until translucent and very fragrant, stirring frequently to prevent burning.
Add carrot, and potatoes and cook for a few more minutes.
Add water or stock and coconut milk, and bring to a boil.
Add chicken and cover the pot. Allow to simmer for about 10 minutes.
Add the peas and the spinach or other greens to the soup and simmer for a few minutes. Season with salt to taste, and garnish with the fresh lemon juice and herbs before serving, if desired.