5-ingredient Portuguese bread and cilantro soup

Name: 5-ingredient Portuguese bread and cilantro soup
Cook time: 30 min
Total time: 30 min
Yield: 2 Servings
Cuisine: spanish and portuguese
Ingredients: 9 oz peasant bread; 1 oz cilantro; 5 oz Swiss chard; 2 cloves garlic; 4 tbsp olive oil; 2.75 cups vegetable broth; olive oil (for frying); cilantro (for serving); salt; pepper

Based on 5 ratings

Devan

Editor

“Known as “Açorda à Alentejana” in Portugal, this soup is basically a magical porridge-like stew containing some of my absolute favorite ingredients: hearty bread, cilantro, Swiss chard, and garlic. I like to tear the bread apart with my hands for more rustic croutons, but if you want perfect cubes feel free to slice it. If you crave an extra bite (shout out to my fellow garlic lovers out there), spike the soup with another clove or two of garlic. To add some more heft, top each bowl with a poached egg. You can also thin out the soup with more vegetable broth, if desired.”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

250 g	peasant bread
30 g	cilantro
150 g	Swiss chard
2 cloves	garlic
4 tbsp	olive oil
650 ml	vegetable broth
	olive oil (for frying)
	cilantro (for serving)
	salt
	pepper

Metric

Imperial

How-To Videos

How to chop green herbs

Homemade vegetable stock

Utensils

cutting board
knife
food processor
rubber spatula
frying pan
pot

Nutrition per serving

Cal
650

Protein
15 g

Fat
40 g

Carb
54 g

Step 1/4
- 250 g peasant 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!