Broccoli-Spinach Soup With Avocado Toasts

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1 tablespoon olive oil, plus more for drizzling

1 leek, white and pale green parts thinly sliced

4 cups low-sodium chicken stock or water

1 bunch broccoli, chopped (6 cups)

6 ounces baby spinach (6 cups)

1/3 cup freshly grated Parmesan

2 tablespoons tahini

Coarse salt and freshly ground black pepper

4 slices rustic bread, toasted

2 avocados, sliced

1/4 cup radish sprouts

1 lemon, cut into wedges

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