Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
Working in batches, puree soup in a blender until smooth.
Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.
I've made this soup like ten times now and it's fantastic. Never bothered with the toast. It's soooo rich and creamy and virtually calorie free, not to mention packed with nutrients. Even my 2-year-old loves it. Thanks!
I second all of these reviews -- this recipe is a keeper. It's smooth, delicious and has an elegant simplicity to it. You could very well serve it for Easter as a weeknight dinner or quick lunch. I like thepurpleonion's recommendation of the rustic artisan bread to pair with the soup. If your soup lacks in color or if you want to beef up the nutrients add in a bunch more of spinach in the blender with the unblended still-warm soup and then give it a whack. Such a great recipe! Do enjoy :)
This soup was delicious! I want to make it again and again! The color was so appealing and the aroma was wonderful! I didn't know that Tahini is simply Sesame Butter. What a lovely flavor to add to these vegetables!
The Parmesan is a perfect touch!
LOVED this soup! So warm & creamy on a cool day! I didn't have tahini, so I added half an avocado during the puree process. Delicious!
Made this and it turned out exactly like the picture - a beautiful and delicious meal. Couldn't find tahini at the market so toasted sesame seeds and ground up in food processor with a little olive oil until it made paste. Found beautiful rustic bread at the market and the toast was a perfect accompaniment to the soup. Will make this again for simple weeknight dinners and for weekend lunch guests.