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prettybalanced: Strawberry Soup
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robotheartrecipes: Broccoli-Spinach Soup with Avocado ToastsServes 4 Hot dog, did I love this soup and these delicious little toasts! I whipped up a batch of the soup early in the week and loved it so much that some days I ate it for both lunch and dinner. If you use bagged spinach this meal is also a snap to prepare—big time bonus for weekday fare. For the toasts, I added a bit more zip by rubbing a peeled garlic clove on the toasted bread before layering on the toppings. INGREDIENTS Soup 1 tablespoon olive oil, plus more for drizzling 1 leek, white and pale green parts thinly sliced 4 cups low-sodium vegetable broth 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 Toasts 4 slices rustic bread, toasted 2 avocados, sliced 1/4 cup radish sprouts 1 lemon, cut into wedges INSTRUCTIONS Step One: Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add broth; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Step Two: Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper. Step Three: Working in batches, puree soup in a blender until smooth. Step Four: Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil. Source: Whole Living, March 2012. View the recipe on WholeLiving.com.
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