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Spinach, Pea and Edamame Soup

Serves 4


  • ½ cup dried green split peas
  • 1 cup frozen peas
  • 1 cup frozen edamame (shelled)
  • 250g of cooked fresh spinach (or 250g frozen is fine)
  • 3 tablespoons of good quality fish sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon honey
  • 410g tin coconut milk
  • sesame seeds
  • salt
  • pepper
  • coconut yoghurt (or plain yoghurt)
  • sesame oil
  • fresh coriander


  1. In a pot add 2 cups of water and ½ cup dried split peas and bring to the boil.
  2. Reduce heat to a simmer and cook until soft. Add fish sauce, tamarind, honey and coconut milk and simmer for 5 mins.
  3. Add frozen peas, edamame, and spinach and gently warm through.  It’s important at this stage not to cook the frozen vegetables too long because the soup will lose that lush green vibrancy.
  4. Once heated through, use a stab blender to puree the soup and season to taste.
  5. Pour into 4 small bowls and serve with yoghurt, a sprinkle of sesame seeds, oil, and fresh coriander.
  6. For an extra zesty kick, add some freshly squeezed lime and some fresh sliced chilli.