• Ingredients

  • 100 g pennyroyal

    20 g coriander

    5 cloves of garlic

    1 kg of Alentejo bread

    2.5 dl of olive oil

    Salt to taste

  • All diets (2 soup ladles)

  • Calories 233

    Fat(g) 2

    Protein(g) 8

    Carbohydrates (g) 46

    Fibre (g)

Alentejo Pennyroyal Soup

Preparation

Bring about 2 litres of salted water to the boil until it reaches a constant bubbling state. Finely chop the pennyroyal, coriander and garlic, place them in a bowl and add the olive oil. Add the boiling water.

Cut the typical Alentejo bread into slices, place them on the plate and drizzle the broth over them.