Sunday Super - Broccoli-Spinach Soup with Avocado Toasts

No cream required. Tahini and an immersion blender adds buttery flavor and silky texture without the fat. Sliced avocado and lemon with sprouts rounds out the soup to make a balanced meal.

1. Heat oil in medium saucepan. Add one leek thinly sliced and cook until tender.

2. Add 4 cups of chicken stock and bring to a boil. Add 1 bunch broccoli chopped and cook until bright green.

3. Remove from heat. Add 2 tablespoons tahini, 1/3 cup freshly grated parmesan and 6 oz baby spinach. Stir until combined.

4. Season with salt and pepper and puree soup with immersion blender until smooth.

5. Serve with two pieces of rustic bread topped with avocado slices, lemon and sprouts.