Combine the split peas, spinach, celery, parsley, cilantro, garlic, miso, nutritional yeast, 1 tablespoon of the coconut cream, and the water. Puree until silky smooth. Transfer to a medium saucepan, and (if desired) heat gently until hot but not simmering. Taste, and adjust with a bit of salt or more miso, if needed.
Serve topped with a drizzle of the remaining cream, and whatever toppings you have on hand.
*I use the thick coconut cream from the top of a can of full-fat coconut milk.