Pea, Edamame, Chilli and Coconut Soup

| about 8 cups vegetable stock

| 14oz frozen peas

| 3.5oz frozen edamame beans

| 3.5oz brocolli (chopped (I used the stalk))

| 3.5oz coconut cream

medium leek (finely chopped)

large garlic cloves (minced)

coconut oil (or canola oil)

lemongrass paste (from a jar)

coriander (cilantro stalks)

kaffir lime leaves

grated fresh ginger

small green chilli (seeded and finely chopped)

dried chilli flakes

salt and freshly ground pepper

juice of 1 lime (more to serve)

little grated lime zest (to garnish (optional))

fresh coriander leaves to garnish

few edamame beans to garnish (optional)