This Portuguese-origin soup is not only simply delicious and nutritious, it's also the perfect opportunity to make use of old cilantro and chiles, and stale bread. It's a recipe that transforms simple ingredients into a memorable soup.
4cupsbaguette bread in cubes about 1 medium baguette
Olive oil to taste
Pinchof salt
Instructions
First step: put the cilantro, green pepper, jalapeño, garlic cloves, olive oil, and salt in the food processor or blender. Run the machine until you get a paste. The consistency should be like pesto.
Second step: pour the paste into a pot and sauté until it changes color, about 5-8 minutes. Add the vegetable broth or water and simmer for 5 minutes.
Add the chickpeas and check for salt.
Third step. Prepare the bread, cut it into pieces and place it on a baking tray. Drizzle with olive oil and season with salt. Bake in an oven at 180°C (350°F) for 10-15 minutes. Stir halfway through.
Serve. Serve the soup in bowls and finish with the croutons fresh out of the oven.
Notes
You can finish this soup with lemon zest or paprika.
Store the croutons in an airtight container at room temperature. They should stay crunchy for several days.
The soup can be stored in airtight containers in the refrigerator for up to five days.
This soup is perfect for using up vegetables and herbs that are no longer fresh.
How to make croutons in a pan. To make croutons in a pan, heat the pan, add cubes of bread seasoned with salt and olive oil, toast them over medium heat, stirring frequently, until they are golden and crispy.
How to make croutons in an air fryer. In an air fryer, spray the seasoned bread cubes with a little oil, place them in the fryer basket, and cook at 180°C (350°F) for about 5-10 minutes, shaking the basket halfway through, until they are golden and crispy.