Home » Recipes » Creamy Vegan Broccoli-Cauliflower Soup
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
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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