Portuguese Coriander Soup Sopa De Coentro
Transport your taste buds to Portugal with a comforting bowl of *Portuguese Coriander Soup (Sopa de Coentro)*, a rustic classic brimming with aromatic flavors. This traditional dish highlights fresh coriander (cilantro) as its star ingredient, beautifully complemented by sautéed garlic, extra virgin olive oil, and hearty chunks of stale country bread that soak up the rich, herb-infused broth. Light yet satisfying, this soup can be elevated with the addition of perfectly poached eggs, making it a filling meal that’s both simple and elegant. Ready in just 30 minutes, this recipe is a celebration of bold but minimalistic Portuguese cuisine, perfect for a cozy lunch or weeknight dinner. Garnish with more coriander for a fragrant finishing touch and savor every spoonful of this soothing, homemade delight.
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Recipe Information
Ingredients
- 1 bunch fresh coriander (cilantro), chopped
- 4 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 4 cups stale country bread, cubed
- 6 cups water or vegetable broth
- 4 units eggs (optional, poached)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Begin by preparing the fresh coriander. Wash it thoroughly, pat dry with a kitchen towel, and chop it finely. Set it aside.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant and slightly golden, about 1 minute. Be careful not to burn the garlic.
Add the chopped coriander to the pot and stir well to combine with the garlic and oil. Cook for about 2 minutes, allowing the coriander to release its aroma.
Add the water or vegetable broth to the pot. Bring it to a gentle boil and season with salt and black pepper. Reduce the heat to a simmer.
While the soup simmers, prepare the bread. Cube the stale country bread into bite-sized pieces. Place the bread cubes in serving bowls, dividing them equally among the bowls.
If adding poached eggs, carefully poach them in the simmering broth. Crack each egg into a small bowl and gently slide it into the pot. Simmer for 3-4 minutes or until the whites are set but the yolks remain runny.
Ladle the hot soup over the bread cubes in each bowl. If using eggs, place a poached egg on top of each serving.
Serve immediately, garnished with additional coriander if desired. Enjoy this comforting and flavorful soup while it’s hot.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.8 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
