Meatless Monday recipe of the week: Vegan creamy broccoli cauliflower soup

Posted by Sarah Henning December 24, 2012 at 7:44 a.m.

Meatless Monday recipe of the week: Vegan creamy broccoli cauliflower soup

Tonight being Christmas Eve and all, it's probably difficult for anyone who normally eats meat to make today a Meatless Monday. However, if you're really committed and/or not doing the family thing tonight (where you might not be able to control the meatlessness of the meal), may we suggest this soup?

It has strong flavor and heaps of nutrition to help atone for whatever the heck you might eat on Christmas Day, whether that be a big dinner with family, yearly Chinese takeout or whatever you have in your fridge while everything else is closed.

Happy holidays to all!

Vegan Creamy Broccoli Cauliflower Soup

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

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.

(Recipe from www.wholefoodsmarket.com)