- 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
Directions
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
SmartPoints value : 8
