Broccoli-Spinach Soup with Avocado Toasts

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 of Smith's Farm's 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.
Thank you to Martha Stewart for this recipe!