How to make broccoli spinach soup with avocado toasts

To make this soup, no cream required. Tahini gives this soup silky texture and buttery flavor. Sliced avocado dressed with sprouts jazzes and lemon up simple crusty bread and makes it a balanced meal. Serve: 4 people Ingredients . 1 bunch broccoli, chopped (6 cups) . 1 leek, white and pale green parts thinly sliced . 2 tablespoons tahini . 1 tablespoon olive oil, plus more for drizzling . 2 avocados, sliced . 6 ounces baby spinach (6 cups) . 1 lemon, cut into wedges . 1/3 cup freshly grated Parmesan . Freshly ground black pepper and coarse salt . 4 cups low-sodium chicken stock or water . 1/4 cup radish sprouts . 4 slices rustic bread, toasted Method 1. Take a medium saucepan and heat oil in a medium high-heat. Now add leek and cook until tender (4 minutes). 2. Now add stock and bring to a boil. Add broccoli and cook until it turns into bright green and tender about 2 minutes. 3. Now remove from heat and stir in parmesan, spinach and tahini. Let cool slightly and season with pepper and salt. 4. Take a blender and puree soup until smooth. 5. Top bread with radish sprouts and avocado, season with pepper and salt and squeeze with lemon mizzle with oil.