Whenever I make soup I like to make bread to go alongside it so when I recently made a delicious tomatoey vegetable & sausage soup I decided to also make Mediterranean olive bread from The Joy of Vegan Baking. This bread is so, so good! It is essentially savoury cake with rosemary, olives, sundried tomatoes & olives all through it. It doesn't have yeast in it so is really quick & easy too for a weeknight meal. Completely delicious & goes exceptionally well with soup.
The soup that I make is a very easy soup & a good way of using up lots of vegies - I chop up whatever vegies I have on hand & cook in a little bit of olive oil & add a tin of tomato soup & massel chicken stock until I have about 4 serves worth & this time I had some vegie sausages in the freezer so I chopped up some of them & added them as well.
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