I thought I was going to hate this soup. It reminded me of the stuff that I was eating during my detox, and I didn’t think I was ready to go back to eating all plant-based ingredients. But both me and my boyfriend ended up really enjoying it. The soup is light and really fresh-tasting, and the addition of tahini and parmesan add a bit of creaminess and tang.
My favorite part though were the little avocado toasts. They match the style of the soup perfectly. The lemon juice spritzed over everything really brings out the flavors.
I wish I could make this post a bit more interesting, but my mind is elsewhere. Boyfriend is gone for the weekend. I have a giant bed to myself and Game of Thrones all loaded up on the iPad. awyeah.
Broccoli-Spinach Soup with Avocado Toasts
Adapted from Whole Living magazine
1 tb. olive oil
1 leek, white and pale green parts only, thinly sliced
4 cups vegetable stock
1 bunch broccoli, chopped
6 oz baby spinach
1/3 cup Parmesan cheese, grated
2 tbs. tahini
Salt and pepper
4 slices rustic bread, toasted
2 avocados, sliced
1/4 cup sprouts
1 lemon, cut into wedges
Heat the oil in a saucepan over medium-high heat. Add the leek and cook until tender, about 4 minutes. Add the stock and bring to a boil. Add the broccoli and cook, covered, until bright green and tender, about 2 minutes.
Remove from heat. Stir in the spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
Working in batches, puree the soup in a blender until smooth. Or use an immersion blender.
Top the toasted bread with slices of avocado and sprouts. Season with salt and pepper, squeeze with lemon and give it a drizzle of olive oil.