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Açorda with vegetables, in a bowl garnished with parsley
Vibrant vegetarian version of the Portuguese classic

Vegetable açorda

Author: Flavelo
Recipes Vegetarian & Vegan Soups
This recipe is a modern, vegetable-enriched version of the classic Portuguese bread soup. The earthy flavour and vibrant colour of beetroot give it a dramatic look, while the acidity of tomato balances the heaviness of the bread. A perfect example of how to make nourishing 'comfort food' from simple ingredients.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Mediterranean/Vegan

Ingredients

Equipment Needed

  • Stick blender (if you like it creamy)
  • Grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Celery

Instructions

1 ✓

Cube the bread. Clean the vegetables (onion, carrot, beetroot). Finely chop the onion, and grate the carrot and beetroot on a coarse grater.

Tip: Grated vegetables cook faster and blend better into the texture of the soup.
2 ✓

Sauté the onion and crushed garlic in the oil. Add the grated vegetables and diced tomato. Sweat for 5 minutes.

Tip: Sweating brings out the natural sweetness of the vegetables.
3 ✓

Pour in the stock and cook for 15 minutes until the vegetables are soft.

Tip: Check the saltiness of the stock before adding extra salt.
4 ✓

Stir in the bread and cook for a further 5-10 minutes until it breaks down and thickens the dish. You can purée with a stick blender if desired, or leave it chunky.

Tip: If puréeing, be careful: the starch in the bread can make it gluey if over-mixed (like mashed potato).
5 ✓

Serve with fresh parsley and a drizzle of olive oil.

Tip: Raw oil at the end adds extra aroma.

Recipe FAQ

Can I leave out the beetroot?
Yes, but it will be less visually striking. You can substitute with spinach for a green version.

Ingredients

  • 300 g Stale bread
  • 1.2 l Vegetable stock
  • 1 whole Onion
  • 3 cloves Garlic
  • 2 whole Tomatoes
  • 1 small Beetroot
  • 1 whole Carrot
  • 3 tbsp Olive oil
  • 1 bunch Parsley
  • 1 tsp Salt
  • 1 pinch Pepper