DAY 6: Broccoli – Spinach Soup

Nothing like a good old green soup to make you feel like you are on the right path towards bettering your health!

This is a fantastic and simple recipe with an easy creamy twist…what is it? Keep reading to find out! Okay, I fold – – – It’s TAHINI !

Broccoli – Spinach Soup

Serves: 4


  • 1 tablespoon extra-virgin olive oil, plus more for garnishing
  • 1 leek, both white and green parts thinly sliced
  • 4 cups filtered water
  • 1 bunch organic broccoli, chopped
  • 6 ounces organic spinach
  • 2 tablespoons tahini – I use Rejuvenative
  • Himalayan sea salt and ground black pepper to taste
  • 2 avocados, sliced
  • 1/4 cup sprouts – I used radish sprouts
  • 1 lemon, cut in to wedges for garnishing
  • 4 slices of toasted rustic bread – I prefer to support local varieties or farmer’s markets

*** Use gluten free bread if you are intolerant.


  1. Heat oil in a medium saucepan over medium-high temperature.
  2. Add the leek and cook until it is tender – approximately 4 minutes.
  3. Add filtered water and bring to a boil.
  4. Cook broccoli in the stock and cover until fully green in hue – approximately 2 minutes.
  5. Once removed from heat, stir in the spinach and tahini. Cool slightly and season with salt and pepper.
  6. In your high powered blender, whip up your concoction until the consistency it to your preference – smooth or chunky…
  7. Top your toasted bread with sliced avocado, sprouts with a drizzle of olive oil and lemon! – – – don’t forget your salt and pepper for a PUNCH!

Keep on going my little “honesters”, remember to recreate the recipes to YOUR perfection! I cannot wait to see what you post on our Instagram @justbeinhonestkb — don’t forget to tag us!

#justbeinhonest #justbeinhonestkb #honester2017 #7daysofeatinghonestly

xoxo kb



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