Soup Surprise

“Every once in a while you need to try something new.” Perfectly reasonable words, right?

Not when you’re under the age of 8, and your mother is chasing you around with a spoonful of disgusting looking cauliflower. Not just plain cauliflower, mind you. Cauliflower that has been cooked with you in mind, and therefore smothered in delicious cheese sauce. Only - now that you have moved from the eating nook in the kitchen, to the passage, tried unsuccessfully to escape to the bathroom, claimed a desperate need for the toilet, and are throwing a tantrum in your bedroom - the sauce and cauliflower are both cold, and you still don't want to try some.

I’m pleased to report she didn't give up. And today, a number of years later, I love cauliflower, but can’t eat cauliflower cheese without remembering being chased around the house by my mother, a cold spoonful, and her pleas ringing in my ears.

We don’t always like trying new food combinations. Especially soups with things that aren't usually in them (like pears). This one you may want to try, however. I’m going to. I’ve tasted it, but not made it. That will change soon.

Broccoli, Avocado and Rocket Soup

You need: 2 cups broccoli florets
1 ripe avocado, chopped into small pieces

½ cup chopped onion

2 cups rocket

1 tablespoon olive oil

1 teaspoon lemon juice + zest

2 cups low-sodium vegetable stock or chicken stock

Heat the olive oil in a large pot, and fry the onions until translucent. Add stock and bring to a boil. Add broccoli and simmer for 30 minutes. Don't worry if the liquid doesn't cover the broccoli, but watch that it doesn't burn. Allow to cool. Add the rocket, avocado and lemon juice and use a stick blender to puree. Serve reheated, or cold, with a dash of lemon zest.

Last week’s recipe - Kirsten’s yummy butternut soup.

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