This soup is light, healthy and very simple to prepare. It's vegan, dairy-free and gluten-free, so it's also perfect for people of various dietary needs!


  • Soup

  • 2–3 tablespoons coconut oil

  • 2 tablespoons finely chopped leek, white part only

  • 1 onion, finely diced

  • 2 garlic cloves, crushed

  • 1 litre (35 fl oz/4 cups) vegetable stock

  • 25–30 g (1 oz/½–¾ cup) chopped mint leaves

  • ½–1 teaspoon Himalayan salt, or to taste ½ teaspoon freshly ground black pepper

  • 2 potatoes, peeled and chopped

  • 800 g (1 lb 12 oz) fresh or frozen peas

  • 2 tablespoons coconut cream (optional)

  • ½ teaspoon chilli powder

  • Spiced crunchy edamame

  • 400 g (14 oz) frozen edamame (green soy beans)

  • 1–2 teaspoons melted coconut oil

  • ¼ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon ground cumin

  • ¼ teaspoon hot paprika

  • ¼ teaspoon Himalayan salt

  • 1/8 teaspoon (a pinch) freshly ground black pepper


  • 1.

    Melt the coconut oil in a large saucepan over medium heat. Add the leek and onion and sauté for 2–3 minutes, or until the onion is translucent and fragrant. Add the garlic and sauté for a further 1–2 minutes.

  • 2.

    Stir in the stock, mint, salt and pepper and bring to the boil. Add the potato and allow to boil for 5–6 minutes, or until the potato is just tender.

  • 3.

    Stir in the peas and bring to a light boil.

  • 4.

    Allow the soup to cool slightly, then transfer to a high-speed blender and process until smooth. Return to the saucepan and gently reheat before serving.

  • For the spiced crunchy edamame:

  • 1.

    Preheat the oven to 180ºC (350ºF). Line a baking tray with baking paper.

  • 2.

    Bring a large saucepan of water to the boil. Add the edamame and allow to boil for just 1 minute, then drain.

  • 3.

    Remove the edamame beans from their shells and place in a bowl. Add the coconut oil and spices and gently toss to coat evenly.

  • 4.

    Transfer to the baking tray and bake for 12–15 minutes, or until the edamame are roasted and browned. Remove from the oven.

  • To serve:

  • 1.

    Ladle the warm soup into serving bowls and add a small dollop or swirl of coconut cream, if desired. Top with the edamame beans, sprinkle with the chilli powder and serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 46814kj
  • Fat Total 251g
  • Saturated Fat 44g
  • Protein 3169g
  • Carbohydrate 8269g
  • Sugar 3027g
  • Sodium 65789mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is featured in 'The Hippie Lane Cookbook' by Taline Gabrielian, RRP $39.95.

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