The Greens

Green vegetables and fruits have great nutitional value when eaten on a regular basis.
Chlorophyll
Good sources;
Watercress, leeks, arugula, parsley.
Present vertually in every green plant food this may decrease the risk of liver cancer.
No need for dairy in this soup recipe. The Tahini gives this dish it's buttery flavor.
Ingredients;
1tbs olive oil
1 medium leek, chopped, pale and light green parts only
4 cups vegetable broth
1 bunch of broccoli, chopped
6 oz baby spinage
1/3 cup vegan Parmesan cheese
2 tbsp tahini
Salt and pepper to taste
4 sliced whole grain bread,
toasted
2 avocados,  sliced
1/4 cup radish sprouts
1 lemon, cut into wedges
Heat oil in a medium pan over medium heat. Add leek and cook until tender. Add stock, bring to a boil and add broccoli. Cook covered until bright green and tender.
Remove from heat. Stir in spinage, vegan parm cheese and tahini.
Working in batches, puree soup in blender until smooth.
Transfer back to pan, season with salt and pepper and heat until hot and ready to serve.
Toast bread and top with radish sprouts and sliced avocados. Season with salt and pepper, squeeze with lemon and drizzle with olive oil.