- 1 tbsp olive oil
- 750 ml boiling water
- Sea salt and freshly ground pepper
Halve, peel and finely chop your onion. Peel and finely chop your garlic. Set a lidded pan over a high heat. Add 1 tbsp oil. Lower the heat. Sweat the onion and garlic for 1-2 mins till just tender.
Finely chop your broccoli. (The smaller the pieces are, the faster they’ll cook, plus they’re more likely to keep their colour.) Add to the pan with 750 ml stock (homemade or made up using the stock cube). Cover and simmer for 5 mins till the broccoli is tender but still bright green.
Avocado a little firm? Pop it in a paper bag with the free banana we’ve sent you. It should ripen in a few days.
Peel and grate 1 tbsp of the ginger. Halve your avocado. Remove and discard the stone. Carefully scoop out the flesh. Add the ginger and avocado to the pan with a good squeeze of lemon juice and most of the mint leaves. Blitz with a hand-held blender till smooth. Season and add more lemon juice if needed. Finish with the rest of the mint.