Peel and mince garlic clove.
Take the stem off the kale. Save stems for vegetable stock.
Chop all the fresh vegetables into even sized pieces. Hold kale aside.
Add coconut fat to bottom of pan. Turn heat to medium. Add turmeric a sprinkle of salt, minced garlic and onion carrots, and celery saute until tender.
Rinse peas well,, drain then sort for and remove any small stones or impurities.
Add peas to stock pot.
Add 4 cups of vegetable stock.
Simmer soup until the peas melt into goodness. Do not under cook or the soup will be crunchy.
Optional blend soup with an Immersion blender.
Add chopped kale and cook through.
Salt and pepper to taste.
Optional add additional vegetable stalk to adjust thickness.
Serve Warm & Enjoy.