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• 4 tbsp olive oil
• 1 small onion (chopped)
• 2 chives (scallion, sliced)
• 4 garlic cloves (chopped finely)
• 2 celery stalks (sliced)
• ¾ cup presoaked split peas (drained)
• 1 red pepper (chopped)
• 1 medium sweet potato (chopped)
• 4 sprigs of thyme (stems removed)
• ¼ tsp of chadon beni (chopped (cilantro/coriander))
• 1 tsp black pepper
• 1 tsp pink salt
• 3 cups of vegetable stock
• 3 cups warm water
• 1 14 oz can of coconut milk (400ml)
• 5 ears of corn (organic, chopped in 2 inch pieces)
• 1 cup corn kernels ( organic, if possible,)
• 1 medium carrot (chopped)
• 1 cup pumpkin (chopped )
• 1 scotch bonnet
• additional black pepper and pink salt to taste
• 1 cup of gluten free flour
• ½ cup of warm water
• ¼ tsp of pink salt