In a pan, heat two tbs oil and saute the ginger and onion until they are cooked through.

Add celery, zucchini and keep cooking for another 10 minutes.

Then, add the chicken stock and season with salt and pepper.

Once everything is cooked through, remove it from the pan and blend it to a smooth mixture.

Transfer it to a bowl and add peas, pureed avocado and the chopped avocado.

Let it cool down completely.

To make the crispy sticks, unfold pastry sheets on a lightly floured board.

Beat the egg with few drops of water to make a egg wash.

Use a pastry brush and brush the egg wash on the pastry sheet

Sprinkle cheese and chilly flakes over the surface and pat it down to make sure it sticks to the sheets.

Slice the pastry into thin sticks.

Very gently, either twist it or swirl it.

Transfer it to a baking pan and bake it at 400 F for about 15 minutes or until they are golden brown in color.

Sprinkle some lemon juice on the soup and serve it cold with the crispy spicy sticks or swirls.