Halve, peel and finely chop the onion. Peel and finely chop the garlic. Set a large pan over a high heat. Add 1 tbsp oil. Lower the heat. Sweat the onion and garlic for 4-5 mins till just tender.
Finely chop the 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 the stock cube. Cover and simmer for 5 mins till the broccoli is tender.
Peel and grate the ginger. Halve the 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.
Avocado a little hard?
Pop the avocado in a paper bag with the banana we've sent to help it ripen.