Cook onion in coconut oil in a large skillet for 5-10 minutes, until softened.
Add the vegetable stock and water and bring mixture to a boil.
Add the peas and cook for 3 to 5 minutes or until tender.
Remove from heat. Add in fresh herbs, salt, pepper, and adjust for seasonings.
With an immersion blender, blend half of the mixture until creamy. Add the rest of the mixture back in and blend so the entire soup is a smooth consistency.
Garnish with fresh peas and warmed ham.