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How to make broccoli spinach soup with avocado toasts

Fadiyah Sameh
Fadiyah Sameh
Posted: 2016-03-04

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.

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