Homemade Naan

AVOCADO & EDAMAME SOUP

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 200g edamame beans, frozen or blanched 100g fresh spinach 10g fresh basil (+ some extra to garnish, for this I recommend reserving the smallest, most delicate leaves) 2 tbsp. pickled sushi ginger 2 tbsp. pickled sushi ginger brine 1 avocado, pit and skin removed Salt and pepper Optional: 4 tbsp. coconut yogurt and your favorite hot sauce, to taste

EQUIPMENT NEEDED

Blender or food processor

METHOD

1 Bring the stock to a boil in a medium saucepan and add the edamame beans and spinach. Cook until soft, ±5 minutes. 2 Remove the pan from the heat and add the basil, pickled ginger, and avocado. Blend it together until it’s silky smooth. 3 Season to taste and serve in 4 bowls garnished with the basil, or decorated with a yoghurt star using the following instructions.

TO MAKE THE STAR DECORATION

In a small bowl, combine the coconut yogurt with just enough water to give it a slightly thinner, smoother consistency. 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.

SERVES 4