Wednesday, February 22, 2012

easy being green

i love whole living magazine. it's one of my favorites – i've been a fan since it was called body + soul.

the march issue came a week or two ago and it's a juicy one. there's a feature called "naturally brilliant" and it's a feast for the eyes. for starters, the food styling is gorgeous and the greens section was dog-eared immediately. there's a recipe for broccoli-spinach soup that caught my eye because it looked delish, seemed simple and, going down the list ingredient-by-ingredient, i knew it would be a hit. never mind the second part of the recipe is for avocado toasts – rustic bread topped with mashed avocado topped with radish sprouts and lemon juice? yes, please.

bonz and i got the goods at whole foods this afternoon, came home and whipped it up in no time. i even stuck to the recipe with only one or two slight variations.

this is an easy, fast, delicious and super nutritious recipe that's totally going to be in regular rotation over here. i love that the greens are very lightly cooked – not only is it healthier but the finished product is the most vibrant shade of green. recipe below!









broccoli-spinach soup (with avocado toasts)

1 tbsp olive oil, plus more for drizzling
1 leek, white and pale green parts thinly sliced
4 cups low-sodium chicken stock (i use this when i don't make my own)
1 bunch broccoli, chopped (6 cups)
6 oz baby spinach (6 cups) (i probably used more like 8 cups of spinach. maybe 9.)
1/3 cup freshly grated parmesan (i used 1/2 cup – bonz loooooves parm!)
2 tbsp tahini
coarse salt and ground black pepper

4 slices rustic bread, toasted
2 avocados
1/4 cup radish sprouts
1 lemon

1. heat oil in a medium saucepan over medium-high heat. add leek and cook until tender, about four minutes. add stock; bring to boil. add broccoli and cook, covered, until bright green and tender, about two minutes.
2. remove from heat. stir in spinach, parmesan and tahini. let cool slightly. season with salt and pepper.
3. working in batches, purée soup in a blender until smooth. (i used my emersion blender. easy!)
4. top bread with avocado and radish sprouts. season with salt and pepper, squeeze with lemon, and drizzle with oil.
(i didn't make the avocado toasts but duh. it's pretty obvious that this would be delish. with or without the soup.)

4 comments:

  1. looks and sounds deelish! goodland has an avocado toast on 9grain, that i keep wanting to try. the radish sprouts and lemon sound like the perfect combo! we have some micro greens right now, that are peppery - bet they would work! xo

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  2. ohhhh yum. I could go for a bowl of that right now. I love all the green goodness, plus a magical ingredient like tahini. Jacky will probs go for this, too... after all he loves his greens. But topped with "salty crumbly cheese" (as he calls parm, also his fave!)... done. xoxo

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  3. that magazine is a hit oin our house as well...since the days of body + soul. the content has always been great, but somehow, it just keeps getting better. I need to curl up and crack this most recent issue open, because that soup sounds incredible!

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