Roasted Spring Vegetable Soup

Ingredients

• 17 fl oz vegetable stock
• 2.5 oz frozen shelled edamame
• 0.25 roasted spring vegetables
• 4.25 oz canned cannellini beans
• 0.5 teaspoon fine sea salt
• small bunch of mint leaves
• 1 pinch of freshly ground black pepper
• 2 tablespoons coconut yoghurt
• 1 teaspoon dried red chilli flakes
• 2 servings of seedy crouton crumble
• 1 sheet nori / seaweed