To make a soup into complete meal, sometimes you need a little more than just a hunk of bread. Be inventive, adding flavours and textures to complement and contrast with your soup. Here are just a few trouble-free accompaniments that can be prepared while the soup cooks, using a variety of breads.
4 large slices ciabatta bread, sliced on the diagonal
4 tablespoons olive oil
1 clove garlic, halved
1/2 cup (110 g) hummous
2 roasted red capsicums, from a jar, thinly sliced
Brush 4 large, diagonally cut slices of ciabatta bread with olive oil on both sides and rub the surfaces with a cut garlic clove.
Toast on a hot ridged griddle until golden, turning once.
Spread about 100 g hummous over the toasts.
Thinly slice 2 red capsicums from a jar of roasted peppers and arrange on top of the toasts.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.
For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.