Broccoli-spinach soup with avocado toasts

No cream required: Tahini gives this soup its rich flavor and satiny surface - and makes a serving of dim verdant greens abnormally luring. Cut avocado dressed with lemon and sprouts energizes common dried up bread and balances this adjusted feast.

 

ingredients 

• 1 tablespoon olive oil, in addition to additional for sprinkling

• 1 leek, white and light green parts meagerly cut

• 4 mugs low-sodium chicken stock or water

• 1 group broccoli, slashed (6 mugs)

• 6 ounces infant spinach (6 glasses)

• 1/3 glass crisply ground Parmesan

• 2 tablespoons tahini

• Coarse salt and naturally ground dark pepper

• 4 cuts provincial bread, toasted

• 2 avocados, cut

• 1/4 glass radish grows

• 1 lemon, cut into wedges  

directions

1.   Heat oil in a medium pan over medium-high warmth. Include leek and cook until delicate, around 4 minutes. Include stock; heat to the point of boiling. Include broccoli and cook, secured, until splendid green and delicate, around 2 minutes.

2.   Expel from warmth. Blend in spinach, Parmesan, and tahini. Let cool marginally. Season with salt and pepper.

3.   Working in bunches, puree soup in a blender until smooth.

4.   Top bread with avocado and radish grows. Season with salt and pepper, press with lemon, and sprinkle with oil. 

 broccoli soup calories :