Place potato, cauliflower, spring onions and stock into a large saucepan. Bring to the boil, reduce to a simmer, cover and cook for 10 minutes or until the vegetables are soft.

Add peas and cook for a few minutes to heat through. Blend soup until smooth.

Heat oil in a non-stick frypan over low heat. Add edamame, sesame seeds and chilli and cook for 3 minutes or until warmed through. Season with salt and pepper.

Divide soup between bowls, top with Sesame Edamame and serve with toast.