Creamy Vegan Broccoli-Cauliflower Soup

Creamy Vegan Broccoli-Cauliflower Soup

Serves 4
This full-flavored soup uses potatoes and sourdough bread for creaminess without adding dairy. If desired, top with homemade sourdough croutons or finely chopped raw broccoli and cauliflower.
Ingredients: 
  • 1 tablespoon extra-virgin olive oil
  • 1 cup (1/2-inch) cubes sourdough bread
  • 1 medium Yukon gold potato, unpeeled, cut into (1/2-inch) cubes
  • 1/2 yellow onion, chopped
  • 6 cups low-sodium vegetable broth
  • 2 cups broccoli florets, chopped
  • 2 cups cauliflower florets, chopped
  • 3/4 teaspoon fine sea salt
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Method: 
Heat oil in a large pot over medium-high heat. Add bread, potato and onion and cook, stirring often, until golden brown, 5 to 7 minutes. Add broth, broccoli, cauliflower and salt, bring to a boil, cover and simmer until very tender, about 30 minutes. Carefully purée with an immersion blender, or by working in batches with a traditional blender.

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Nutritional Info: 
Per Serving: 260 calories (40 from fat), 4.5g total fat, 1g saturated fat, 930mg sodium, 46g carbohydrates, (6 g dietary fiber, 6g sugar), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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