Broccoli-Spinach Soup with Avocado Toasts

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 tablespoon olive oil, plus more for drizzling
• 1 leek, white and pale green parts thinly sliced
• 4 cups low-sodium chicken stock or water
• 1 bunch broccoli, chopped (6 cups)
• 6 ounces baby spinach (6 cups)
• 1/3 cup freshly grated Parmesan
• 2 tablespoons tahini
• Coarse salt and freshly ground black pepper
• 4 slices rustic bread, toasted
• 2 avocados, sliced
• 1/4 cup radish sprouts
• 1 lemon, cut into wedges

See Directions > http://www.recipe.com/broccoli-spinach-soup-with-avocado-toasts/ 
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