
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.