1. Get a deeper bowl and pour a few tablespoons of olive oil, extract the lemon juice, pour the shredded ginger cube and chicken spices. Mix everything and rub the chicken fillet with this marinade. Put it in a fridge for about 30 minutes.
2. Cut every vegetable (except the avocado) into straws. Use a deep frying pan and heat the oil. Drop a slice of garlic, onion, and celery. Fry it for a bit. Pour potatoes, carrots, and roast everything. Reduce the heat and pour some boiling water, so the vegetables are submerged. Pour salt and stew for about 10 minutes.
3. Take the chicken out of a fridge, dry and fry for a bit in an oven. Cut the avocado in half and take out the bone. Cut it into slices. Pour the soup into bowls and put chicken and avocado slices on top. Sprinkle with pepper and thyme leaves. Enjoy!