i had made a gluten free bread - sweet potato and rosemary...primarily with sweet potato puree and sorghum flour. i should have known to put less rosemary in (i'm not a huge fan of it in big doses). rather than throw it out (i had 1/2 loaf left) - i thought i'd experiment. the bread was dense - like a soda bread. i crumbled a bunch for the bottom of a baking dish and saved enough for the top.
i found one of those packet soups that i normally make dips with - this one had been in the cupboards for oh...about a year collecting dust (followed the instructions on it.
i had tonnes of leftover veggies - broccoli, carrots and cauliflower from a veggie tray so i steamed them
poured the soup over top...
then the rest of the bread on top as in the photo at the top. into a 350 oven for 25 minutes.
this was surprisingly good. finally the rosemary flavour was balanced. was really hearty. dh liked it, and i ate it again for 2 lunches.
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