INGREDIENTS
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
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