Warm a tbsp of oil or ¼ cup of water in a stockpot on medium heat, and saute the onion and garlic until softened and fragrant, about 2 to 3 minutes.
Add the chopped fresh herbs and cook for 1 minute.
Add the frozen peas and edamame, red chili flakes, salt and pepper, and hot veggie broth and stir to combine. Cover with a lid, bring to a boil, then reduce to medium heat and cook for 6 to 8 minutes.
Stir in the chopped spinach or kale and cook for 2 minutes. Using an immersion blender, blend the soup until completely smooth and creamy. Alternatively, you can ladle the soup into a high-speed blender and blend on high speed for 60 seconds, then pour the soup back into the pot.
Season with salt and pepper to taste and serve. Garnish with a drizzle of coconut milk, fresh dill, red chili flakes and chopped avocado and enjoy!
