Vegan Creamy Broccoli Cauliflower Soup

An easy, dairy-free lunch option

This full-flavoured 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.

Serves: 4


1 tablespoon extra-virgin olive oil
1 cup (½-inch) cubes sourdough bread
1 medium Yukon gold potato, unpeeled, cut into (½-inch) cubes
½ yellow onion, chopped
6 cups low-sodium vegetable broth (We recommend 365 Everyday Value Organic Low-Sodium Vegetable Broth)
2 cups broccoli florets, chopped
2 cups cauliflower florets, chopped
¾ 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 reprinted with permission of Whole Foods Market. See original here.


Whole Foods Market carries the finest natural and organic food available, from everyday value items to unique specialty products. It features foods in their purest state, free of artificial flavours, colours, sweeteners, preservatives and hydrogenated fats. Whole Foods Market supports organic farmers, growers and the environment through a commitment to sustainable agriculture and by expanding the market for organic products.