AVOCADO & EDAMAME SOUP
SE
RVES
4
This vibrant green soup has a secret ingredient to give it extra flavor and spiciness: sweet and salty pickled sushi ginger. INGREDIENTS 750ml vegetable stock
2 tbsp. pickled sushi ginger
200g edamame beans, frozen or blanched
2 tbsp. pickled sushi ginger brine
100g fresh spinach
1 avocado, pit and skin removed
10g fresh basil (+ some extra to garnish, for this I recommend reserving the smallest, most delicate leaves)
Salt and pepper Optional: 4 tbsp. coconut yogurt and your favorite hot sauce, to taste
EQUIPMENT NEEDED Blender or food processor
METHOD
TO MAKE THE STAR DECORATION
1 Bring the stock to a boil in a medium saucepan and add the edamame beans and spinach. Cook until soft, ±5 minutes.
In a small bowl, combine the coconut yogurt with just enough water to give it a slightly thinner, smoother consistency.
2 Remove the pan from the heat and add the basil, pickled ginger, and avocado. Blend it together until it’s silky smooth.
Using a small spoon, put a dot of yogurt in the middle of each bowl of soup, then carefully drizzle 2–3 thin concentric circles around it. Use a skewer to make your star by dragging the point of the skewer from the central dot to the edge of the bowl, crossing through the yogurt circles. For the next line, start at the edge of the bowl and draw back to the center. Alternate directions at equal intervals until you have a pattern you like. Feel free to play around with it. You can make it spicy by using hot sauce instead.
3 Season to taste and serve in 4 bowls garnished with the basil, or decorated with a yoghurt star using the following instructions.
DINNER
41
