The most challenging lab that we have made so far, was the broccoli cauliflower cheese soup. It was a hot, thick, chunky soup and looked greenish but smelt a bit like cauliflower. I could hear the sound of the broccoli and cauliflower getting squished. I chose this as the most challenging lab because it was really hard to make and confusing. When we were making the soup, we got confused about what we were doing, and it didn’t turn out the way we wanted it to. When we were squishing the broccoli and cauliflower with the immersion blender, it was hard to do and I didn’t like the sound of when we were doing it at all. We met the product standards and it looked pretty good, but it didn’t taste the way that I wanted it to. I think the soup was thick, but it was too thick for my liking. We had to overcome how to cut the broccoli and cauliflower and how we have never cut any of those before, and it was tricky. We overcame it because we slowed down the cutting to make it more precious. The success in the lab was surprisingly the timing, after we cut everything, our timing was on point, and we finished it on time. The one thing I am proud of is that we kind of figured out how to make it, and we learned how to make soup from scratch which was pretty cool.