Pea, Edamame, Chilli and Coconut Soup

• Produce

  • 1 Chilli, small green
  • 1 pinch Chilli flakes, Dried
  • 2 tbsp Coriander
  • 1 Coriander, fresh leaves
  • 199 1/4 g Edamame beans, frozen
  • 3 Edamame beans
  • 2 Garlic cloves, large
  • 1 tbsp Ginger, fresh
  • 2 Kaffir lime, leaves
  • 1 Leek, medium
  • 1 Lime, Juice of
  • 1 Little grated lime, zest
  • 797 g Peas, frozen

• Canned Goods

  • 199 1/4 g Coconut cream

• Condiments

  • 2 tbsp Lemongrass paste

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Other

  • 100g | 3.5oz brocolli, chopped (I used the stalk
  • 2 Litres | about 8 cups vegetable stock

Found on supergoldenbakes.com

Description

Ingredients

• 2 litres | about 8 cups vegetable stock
• 400g | 14oz frozen peas
• 100g | 3.5oz frozen edamame beans
• 100g | 3.5oz brocolli, chopped (I used the stalk)
• 100g | 3.5oz coconut cream
• 1 medium leek, finely chopped
• 2 large garlic cloves, minced
• 2 tbsp coconut oil (or canola oil)
• 2 tbsp lemongrass paste (from a jar)
• 2 tbsp coriander (cilantro) stalks
• 2 kaffir lime leaves
• 1 tbsp grated fresh ginger
• 1 small green chilli, seeded and finely chopped
• pinch dried chilli flakes
• salt and freshly ground pepper
• juice of 1 lime, more to serve
• a little grated lime zest, to garnish (optional)
• fresh coriander leaves to garnish
• a few edamame beans to garnish (optional)

Directions

• Heat the coconut oil in a large casserole and then sweat the leek and garlic over medium-low heat until they start to soften.
• Add the broccoli, lemongrass, coriander stalks, ginger, chopped chilli, kaffir lime leaves and good pinch of salt. Cook for a further 5 minutes, stirring everything together.
• Add the stock, peas, edamame beans and bring to the boil. Lower heat to a simmer and cook, uncovered, for 20 minutes. Stir in the coconut cream and lime juice and cook a further 5 minutes..
• Remove the lime leaves and liquidise the soup in a blender until you have your preferred consistency. Check the seasoning.
• Serve with a pinch of dried chilli flakes, a little coconut cream swirled over the soup (optional), a few coriander leaves to garnish and extra lime wedges on the side.