Broccoli-Spinach Soup with avocado toasts

1 tbsp Olive Oil
1 cup Leeks
3.5 cup chicken stock, low sodium (by RAPUNZEL1029)
5 cup Broccoli - chopped - frozen
5 cup Baby Spinach (raw)
1 serving Kraft Fresh Take Italian Parmesan Cheese & Breadcrumb mix
2 tbsp Tahini
1 tsp Salt
1 tsp Pepper, white
1 serving Panera Bread French Baguette (2.5 oz)
1 fruit without seeds Lemons
2 fruit without skin and seeds Avocados, Florida
2 tbsp Olive Oil

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Day 1
1) Trim leek and thinly slice both white and green parts
2) Clean and chop broccoli florets and peel and slice stalk. Measure to equal 5 cups
3) Grate parmesan
4) Wash and drain spinach
5) Slice French baguette into 24 thin slices. Store for day 2 in airtight container
6) Heat 1T olive oil in a medium saucepan over medium heat. add leek and cook until tender about 4 minutes
7) Add chicken stock and bring to a boil
8) Once boiling add broccoli and cook, covered, until bright green and tender, about 3-5 minutes
9) Remove from heat, stir in spinach, parmesan, tahini, salt and pepper
10) Store in tupperware for day 2
Day 2
1) Preheat broiler
2) Puree soup in small batches in the blender until smooth
3) Reheat pureed soup ntil steaming
4) Thinly slice avocados
5) Juice lemin
6) Place french bread on pizza pa and broil for 1-2 minutes until toasted
7) Top bread with slice of avocado, sprinkle lemon juice over and drizzle with oil


Serving Size: 12-1/2 cups

Number of Servings: 1

Recipe submitted by SparkPeople user LAMISALNATAFGI.