Preparation time: 15 minutes
Cooking time: 35 minutes
 

To get orange tapioca, use a few drops of food coloring.

For the carrot velouté

1. Color the finely chopped onion in the butter with the cumin and curry powder.
2. Add the chopped carrots and sauté for 5 minutes.
3. Add the chicken stock and cook for 20 minutes. Set aside a few pieces of cooked carrot for garnish.
4. In a blender, purée the remaining ingredients, return to the boil, add the quick tapioca and cook for 4 minutes. Mix in the cream and correct the seasoning.

For the broccoli velouté

1. Peel the broccoli stems and cut into pieces.
2. Cook the stems and florets for 15 minutes in 1.5 liters (6 cups) salted water. Drain, reserving the cooking water.
3. Bring the cooking water to a boil, add the tapioca and cook for 15 minutes - the pearls should take on a nice green color.
4. Cut the avocados into cubes, setting 4-8 slices aside for decoration.
5. In a blender, purée the broccoli with the cream, a few sprigs of cilantro and the avocado cubes.
6. Thin with a little of the cooking liquid and add the drained tapioca. Correct the seasoning.

Presentation

1. Pour the broccoli velouté into cocktail glasses.
2. End with the carrot velouté.
3. Add a few cilantro spirgs and some carrot and avocado pieces for garnish.