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