Broccoli-Spinach Soup

Broccoli-Spinach Soup with Avocado Toasts

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• Photo: Christopher Baker

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.

• Yield Serves 4

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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( I use a sprouted spelt bread if I eat bread)
• 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