| 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 |
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.
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.
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.
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!
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