Add the chopped onion and crushed garlic to a pot with the olive oil and oregano. Sauté until softened.

Add the dried green split peas, chopped carrots and potatoes and the vegetable stock.

Bring to the boil and then cover and turn the heat down to a simmer. Simmer for around 45 minutes, stirring now and again (be careful it doesn't stick to the bottom of the pot) until everything is soft and cooked. It will become very thick, like a very thick stew.

When cooked remove from the heat and blend with an immersion blender if you have one. If you don't have one then either leave the soup chunky or transfer in stages to a blender jug and blend it.

When blended it will be very thick and smooth. Now add in the coconut milk and stir in.

Add sea salt and black pepper to taste.

Serve with chopped spring onions to garnish and bread for dipping.