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)
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.

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

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This entry was posted in Soup.