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Broccoli-Spinach Soup with Avocado Toasts

Broccoli-Spinach Soup with Avocado Toasts

No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Sliced avocado dressed with lemon and sprouts jazzes up ordinary crusty bread and rounds out this balanced meal.

Whole Living, March 2012 http://www.marthastewart.com/157181/broccoli-spinach-soup-avocado-toasts
4.414635
Rated
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  • Yield Serves 4

Ingredients

    • 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)
    • 6 ounces baby spinach (6 cups)
    • 1/3 cup freshly grated Parmesan
    • 2 tablespoons tahini
    • Coarse salt and freshly ground black pepper
    • 4 slices rustic bread, toasted
    • 2 avocados, sliced
    • 1/4 cup radish sprouts
    • 1 lemon, cut into wedges

Directions

  1. 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.
  2. Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
  3. Working in batches, puree soup in a blender until smooth.
  4. Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

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