Martha Stewart


22
3
What's This?
Serving size 4

No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Sliced avocado dressed with lemon and sprouts jazzes up ordinary crusty bread and rounds out this balanced meal.

Ingredients

1 Tbsp olive oil, plus more for drizzling1 leek, white and pale green parts thinly sliced4 cup low-sodium chicken stock or water1 bunch broccoli, chopped (6 cups)6 oz baby spinach (6 cups)⅓ cup freshly grated Parmesan2 Tbsp tahini Coarse salt and freshly ground black pepper4 slices rustic bread, toasted2 avocados, sliced¼ cup radish sprouts1 lemon, cut into wedges

Directions

  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.

Quick, One-Pot Meal Ideas To Feed the Whole Family
Grilled Cheese Recipes for Grown-Ups
22 Chicken Dinner Recipes in Less Than 30 Minutes
47 Ways to Maximize Space in Your Kitchen
Delicious Desserts in 15 Minutes or Less

More From Kitchen Daily:

Apple Cheddar Bacon Breakfast Strata Apple Cheddar Bacon Breakfast Strata
Apple Cheddar Bacon Breakfast Strata
Crispy Green Beans Crispy Green Beans
Crispy Green Beans
Ricotta Crêpes with Honey, Walnuts and Rose Ricotta Crêpes with Honey, Walnuts and Rose
Ricotta Crêpes with Honey, Walnuts and Rose

Tags: Lunch, Soup, Healthy, Vegetarian, Broccoli, Cheese

Terms of Service | Privacy Policy Corporate Site | Advertise With Us