Avocado and Edamame Soup Recipe

Bring the broth to a boil in a medium-sized pot and add the edamame and spinach. Cook for about 5 minutes until they become tender.

Remove the pot from the heat and add the basil, pickled ginger, and avocado. Mix everything until it is smooth and silky.

Season to your liking and serve in 4 bowls garnished with basil or decorated with a dollop of yogurt according to the following instructions.

To make the decoration: In a small bowl, mix the coconut yogurt with just enough water to give it a slightly thinner and smooth consistency.

To finish, using a small spoon, place a dollop of yogurt in the center of each bowl filled with soup, then carefully drizzle it with 2 or 3 concentric circles. Use a skewer to form your star by dragging the tip of the skewer from the center point towards the edge of the bowl, crossing through the circles of yogurt. For the next line, start at the edge of the bowl and move back towards the center. Alternate directions at regular intervals until you achieve a pattern you like. You can make it spicier by using hot sauce instead.