30 minute potato, split pea and chicken soup
2 tbsp extra virgin olive oil
1 red onion
3 garlic cloves
1 cup yellow split peas
1 medium sized carrot
1 large potato
1 chicken breast
Heat pot on medium heat and add olive oil.
Finely chop red onion and add to pot, along with a good pinch of salt.
Sautee for 10 minutes until clear and translucent.
Smash garlic cloves and add to pot along with split peas.
Mix well and coat split peas.
Finely chop carrot and potato, add to pot with chicken breast and water.
Slice lemon and add to pot.
Bring to boil and reduce to simmer for 20 minutes (or until chicken is cooked).
Remove chicken breast and shred. Return chicken back to soup.
Serve with salt, pepper and a big dollop of coconut yoghurt.