Avocado Toasts with Broccoli-Spinach Soup
I found this recipie in a cookbook laying around my house called Clean Slate written by the Editors of Martha Stuart Living. My mom always makes broccoli soup for dinner so I figured I would try to make it as good or even better than hers! This was very easy to make and took around 30 min and served 4-4 people.
What you need
1tbs olive oil, plus more for drizzling
1 leek, white and light-green parts only, thinly sliced and rinsed well
4 cups chicken stock or water, plus more if needed
1 head broccoli, trimmed and chopped
6 oz. baby spinach (6 cups)
1/3 cup grated Parmigiano-Reggiano
2 tbs. tahini
coarse salt and freshly ground pepper
4 slices rustic bread*
2 avocados, halved, pitted, peeled, and sliced
1/4 cup radish or broccoli sprouts*
1 lemon, cut into wedges
Heat oil in a medium saucepan over medium-high. Add leek and cook until tender, stirring occasionally, about 4 minutes. Add stock and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
Remove from heat. Stir in spinach, cheese, and tahini. Season with salt and pepper. Let cool slightly. Puree soup with an immersion blender until smooth, adding more stock as needed to achieve a desired consistency. (Or puree in a regular blender, working in batches to as not to fill jar more than halfway; reheat soup in pan, if desired)
Toast bread and top with avocado and sprouts. Season with salt and pepper, squeeze with lemon wedges, and drizzle with oil. Serve alongside soup.
*I would recommend using any bread for this recipe (wheat, ciabatta, bagels..)
*broccoli sprouts are optional, I think the toasts would taste fine without them. I also had a lot leftover that I had no uses for.
Adapted from Clean Slate.