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Açorda with vegetables, in a bowl garnished with parsley
Açorda served with vegetables and fresh parsley

Vegetarian Portuguese Bread Stew with Beets & Tomato

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
This recipe is a modern, veggie-loaded take on the classic Portuguese bread soup. The earthy taste and vibrant color of the beet add drama, while the acidity of the tomato balances the heaviness of the bread. A perfect example of turning simple ingredients into nourishing comfort food.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Mediterranean/Vegan

Ingredients

Equipment Needed

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

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Cube the bread. Peel the vegetables (onion, carrot, beet). Chop the onion finely; grate the carrot and beet using large holes.

Tip: Grated vegetables cook faster and meld better into the soup's texture.
2 ✓

Sauté the onion and crushed garlic in olive oil. Add the grated veggies and cubed tomato. Steam for 5 minutes.

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

Pour in the stock and simmer for 15 minutes until vegetables are tender.

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

Stir in the bread and cook for another 5-10 minutes until it breaks down and thickens the stew. Use an immersion blender if you prefer smooth, or leave chunky.

Tip: If blending, be careful; bread starch can get gluey if overmixed.
5 ✓

Serve with fresh parsley and a drizzle of olive oil.

Tip: Raw oil at the end adds fresh aroma.

Recipe FAQ

Can I skip the beet?
Yes, but it won't look as striking. You can substitute spinach for a green version.

Ingredients

  • 10 oz Stale Bread
  • 5 cups Vegetable Stock
  • 1 medium Red Onion
  • 3 cloves Garlic
  • 2 whole Tomatoes
  • 1 small Beet
  • 1 whole Carrot
  • 3 tbsp Olive Oil
  • 1 bunch Parsley
  • 1 tsp Salt
  • 1 pinch Pepper