Broccoli-Spinach Soup with Avocado Toasts

Broccoli-Spinach Soup with Avocado Toasts

Servings: 4


  • 1 Tbsp olive oil, plus more for drizzling

  • 1 leek, white and pale green parts thinly sliced

  • 4 cup low-sodium chicken stock or water

  • 1 bunch broccoli, chopped (6 cups)

  • 6 oz baby spinach (6 cups)

  • ⅓ cup freshly grated Parmesan

  • 2 Tbsp tahiniCoarse salt and freshly ground black pepper

  • 4 slices rustic bread, toasted

  • 2 avocados, sliced

  • ¼ cup radish sprouts

  • 1 lemon, cut into wedges


  1. Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.

  2. Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.

  3. Working in batches, puree soup in a blender until smooth.

  4. Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

Source: Whole Living, March 2012

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