5-ingredient Portuguese bread and cilantro soup

Step 1/ 4

• 250 g crusty bread
• 150 g Swiss chard
• 2 cloves garlic
• 30 g cilantro
• 4 tbsp olive oil
• salt

• cutting board
• knife
• food processor
• rubber spatula

Tear bread into bite-sized pieces. Slice out the chard stems, then dice both the stem and leaves—keeping them separate. Peel garlic cloves and add them to a food processor together with the cilantro and olive oil and purée until smooth. Season with salt and set aside.

Step 2/ 4

• olive oil (for frying)
• salt
• pepper

• frying pan

Heat a large frying pan over medium heat and add some olive oil. Add the bread, season with salt and pepper, and toast for approx. 7 min. or until golden brown all over.

Step 3/ 4

• olive oil (for frying)
• salt
• pepper

• pot

Heat some olive oil in a pot over medium heat and sauté chopped Swiss chard stem for approx. 8 min. Season with salt and pepper then add chard leaves fry for approx. 8 min. more, or until leaves are tender.

Step 4/ 4

• 650 ml vegetable broth
• cilantro (for serving)
• salt
• pepper

Add vegetable broth and cilantro puree to the pot and season to taste with salt and pepper. Once warmed through, serve in soup bowls and top with plenty of croutons and fresh cilantro. Enjoy!

Enjoy your meal!