- 1 onion
- 1 garlic clove
- 1 head of broccoli
- 1 tsp Cajun seasoning
- 1 avocado
- 50g baby leaf spinach
- 2 spring onions
- 1 lemon
- 1 tsp fennel seeds
- 1 tbsp olive oil
- 700ml hot water
- Sea salt
- Freshly ground pepper
- Large pan
- Measuring jug
- 1.
Peel and finely chop the onion. Peel and grate or crush the garlic. Warm a large pan on a medium heat then drizzle in 1 tbsp olive oil. Add the onion and cook for 5 mins, stirring, till starting to soften.
- 2.
Meanwhile, roughly chop the broccoli florets and finely chop the stalk. Fill and boil the kettle.
- 3.
When the onion has cooked for 5 mins, stir in the garlic and 1 tsp Cajun seasoning. Cook for 1 min. Add the broccoli. Pour over 700ml hot water from the kettle. Simmer gently 6 mins, without the lid.
- 4.
Halve the avocado and scoop out the flesh with a spoon, discarding the skin and stone. Roughly chop the baby leaf spinach. Thinly slice the spring onions, discarding the roots and any dry tips. Finely grate the zest from the lemon.
- 5.
After 6 mins, add the avocado and spinach to the pan. Simmer for 2 mins. Blend till smooth, adding more water if it’s too thick. Juice in half the lemon. Taste and add salt or pepper, or more Cajun seasoning or lemon juice if needed.
- 6.
Ladle the soup into warmed bowls. Scatter over the lemon zest, fennel seeds and sliced spring onions to serve.
- Tip
Eat & Keep
This soup will keep in the fridge for up to 3 days or freeze for up to 3 months. Stir in the spring onions, lemon zest and fennel seeds, then divide between containers, cool and store. Defrost overnight and reheat till piping hot. - Tip
Chill Out
This soup is also delicious served ice cold. Make the soup, cool and then chill it for a few hours before serving topped with the spring onions, lemon zest and fennel seeds.