Chilled Pea Soup

1. Defrost the peas and edamame.
2. Dice the red onion and sauté with the coriander seeds and red pepper flakes with the olive oil until the onion is translucent.
3. Add the peas and edamame and sauté for a few minutes.
4. Add the pea mixture to a blender and the vegetable stock. Puree until smooth.
5. Add the puree to the pot and bring to a boil. Turn the heat down to medium and let simmer for an additional 15 minutes. You can let it cook down to the consistency and thickness that you prefer.
6. Grate 1 teaspoon of lemon zest over each bowl before serving.