This Broccoli-Spinach Soup with Avocado Toasts is a healthy, vibrant, and nutrient-packed dish perfect for a light meal. The creamy broccoli-spinach soup, combined with the richness of Parmesan and tahini, creates a delicious balance of flavors. Paired with crunchy avocado toasts topped with radish sprouts, this recipe is a satisfying and wholesome option for lunch or dinner.
Broccoli-Spinach Soup with Avocado Toasts
Course: Main, SoupsCuisine: American4
servings10
minutes15
minutes420
kcalA nourishing green soup made with broccoli and spinach, served with creamy avocado toasts for a wholesome and satisfying meal.
Ingredients
- For the Soup:
1 tablespoon olive oil, plus more for drizzling
1 leek, white and pale green parts, thinly sliced
4 cups low-sodium chicken stock or water
1 bunch broccoli, chopped (6 cups)
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6 ounces baby spinach (6 cups)
1/3 cup freshly grated Parmesan
2 tablespoons tahini
Coarse salt and freshly ground black pepper, to taste
- For the Avocado Toasts:
4 slices rustic bread, toasted
2 avocados, sliced
1/4 cup radish sprouts
1 lemon, cut into wedges
Directions
- Prepare the soup: Heat the olive oil in a large pot over medium heat. Add the sliced leek and sauté for 3-4 minutes until softened.
- Add the chopped broccoli and chicken stock (or water). Bring to a boil, then reduce the heat and simmer for 8-10 minutes, until the broccoli is tender.
- Add the spinach and cook for another 2 minutes, until wilted. Remove the soup from heat and let it cool slightly.
- Using an immersion blender (or regular blender in batches), blend the soup until smooth. Stir in the grated Parmesan, tahini, and season with salt and pepper to taste. Reheat if necessary.
- Make the avocado toasts: While the soup is simmering, toast the rustic bread slices. Spread the avocado slices evenly on each toast, season with salt and pepper, and top with radish sprouts. Drizzle with olive oil and serve with lemon wedges on the side.
- Serve: Ladle the soup into bowls and serve alongside the avocado toasts.
Notes
- Nutrition Facts (per serving):
Fat: 26 g
Saturated Fat: 4 g
Cholesterol: 8 mg
Carbohydrates: 40 g
Fiber: 11 g
Sugars: 4 g
Protein: 14 g
Sodium: 320 mg
This Broccoli-Spinach Soup with Avocado Toasts is a flavorful, nutritious meal that combines the creaminess of blended vegetables with the freshness of avocado toasts. It's perfect for a healthy lunch or light dinner, offering plenty of vitamins and minerals in every bite. The Parmesan and tahini add richness to the soup, making it a satisfying option for any occasion.
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