EDAMAME AND BROCCOLI SOUP
Serves 2
Ingredients
• ½ tbsp coconut oil• 2 spring onions, finely chopped• 2 garlic cloves, grated• 150g frozen shelled edamame (soya) beans• ½ head broccoli (approx 200g), cut into florets, stalk trimmed and chopped• 150g dark leafy cabbage, shredded• 500ml vegetable stock (shop-bought or home-made)• Juice ½ lime• Sea salt and freshly ground pepper• 1 tbsp mixed seeds, to serve
