New This Month

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. Avocado toasts round out the meal.

  • Servings: 4

Photography: Christopher Baker

Source: Whole Living, March 2012


  • 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


  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.

Reviews Add a comment

  • Kendra Galante
    23 MAR, 2013
    Great recipe. Super simple, vibrant color and flavor. I added a 1/4 teaspoon of nutmeg at the end. Next time I'll try a 1/4 teaspoon of cayenne to change it up.
  • ALR5999744DW
    29 DEC, 2012
    I've made this soup like ten times now and it's fantastic. Never bothered with the toast. It's soooo rich and creamy and virtually calorie free, not to mention packed with nutrients. Even my 2-year-old loves it. Thanks!
  • Katnppr
    14 APR, 2012
    This soup was delicious! I want to make it again and again! The color was so appealing and the aroma was wonderful! I didn't know that Tahini is simply Sesame Butter. What a lovely flavor to add to these vegetables! The Parmesan is a perfect touch!
  • denab0915
    11 APR, 2012
    LOVED this soup! So warm & creamy on a cool day! I didn't have tahini, so I added half an avocado during the puree process. Delicious!
  • thepurpleonion
    3 APR, 2012
    Made this and it turned out exactly like the picture - a beautiful and delicious meal. Couldn't find tahini at the market so toasted sesame seeds and ground up in food processor with a little olive oil until it made paste. Found beautiful rustic bread at the market and the toast was a perfect accompaniment to the soup. Will make this again for simple weeknight dinners and for weekend lunch guests.