Creamy Vegan Broccoli-Cauliflower Soup
Serves 4
Time 45 min
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.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup (1/2-inch) cubes sourdough bread
- 1 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
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.
Nutritional Info:
Per serving: 260 calories (40 from fat), 4.5g total fat, 1g saturated fat, 0mg cholesterol, 930mg sodium, 46g carbohydrates (6g dietary fiber, 6g sugar), 9g protein.
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.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup (1/2-inch) cubes sourdough bread
- 1 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