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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.
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.

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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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  • 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