Jump to recipe
Broccoli-Spinach Soup with Avocado Toasts
Yields:
4
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.
Advertisement - Continue Reading Below
Ingredients
- 1 Tbsp. olive oil
- 1 leek
- 4 cups low-sodium chicken stock or water
- 1 bunch broccoli
- 6 oz. baby spinach
- cup freshly grated Parmesan
- 2 Tbsp. tahini
- Coarse salt
- Freshly ground black pepper
- 4 slice rustic bread
- 2 avocados
- 1/4 cup Radish sprouts
- 1 lemon
Directions
- Step 1Heat 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.
- Step 2Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
- Step 3Working in batches, purée soup in a blender until smooth.
- Step 4Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.
Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below