Açorda Alentejana Inspired Bread Soup (Peanut-Free)
A simple bread soup that is a classic in Portugal, usually made with garlic, coriander and olive oil. I will make sure this version contains no peanuts and uses sunflower seeds to provide the same mouthfeel. A simple, nutritious breakfast!
Ingredients
- 8 slices Crusty Bread
- 4 cloves Garlic
- 1/2 cup Fresh Cilantro
- 4 tbsp Olive Oil
- 2 tbsp Sunflower Seeds
- 4 cups Hot Water
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- 1Crush the garlic cloves and finely chop the cilantro.
- 2Toast the bread slices lightly (optional).
- 3Heat the olive oil in a large pot over medium heat.
- 4Add the garlic and cook until fragrant (about 1 minute).
- 5Pour in the hot water, bring to a simmer.
- 6Add the bread slices to the pot and cook until softened (about 5-7 minutes).
- 7Stir in the cilantro, sunflower seeds, salt, and pepper.
- 8Simmer for another 2-3 minutes.
- 9Serve hot.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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