Name: Delicious and hearty witches’ potion
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: Witches potion and garlic rolls; 1 tablespoon olive oil; 1 leek, trimmed, washed,; thinly sliced; 2 clove garlic, crushed; 2 potatoes, peeled, diced; 2 zucchini, chopped; 2 celery sticks, sliced; 1 litre vegetable stock; 1 cup frozen corn and peas (or ½ cup each); 100 gram baby spinach leaves; 2 tomatoes, finely chopped; 40 gram butter, softened; 2 tablespoon chopped fresh herbs; 2 clove garlic, crushed; 4 dinner rolls

Ingredients

Witches potion and garlic rolls

1 tablespoon olive oil

1 leek, trimmed, washed,

thinly sliced

2 clove garlic, crushed

2 potatoes, peeled, diced

2 zucchini, chopped

2 celery sticks, sliced

1 litre vegetable stock

1 cup frozen corn and peas (or ½ cup each)

100 gram baby spinach leaves

2 tomatoes, finely chopped

40 gram butter, softened

2 tablespoon chopped fresh herbs

2 clove garlic, crushed

4 dinner rolls

Method

Witches potion and garlic rolls

1.Heat oil in a large saucepan on medium. Saut&eacute leek and garlic 3-4 minutes, until softened.

2.Add potato, zucchini and celery, stirring 3-4 minutes. Pour in stock and bring to the boil. Reduce heat to low. Simmer, covered, 6-8 minutes, until potato is tender.

3.Make garlic rolls. Meanwhile, preheat oven to hot, 200ºC. Line an oven tray with baking paper. In a small bowl, mix butter, herbs and garlic together. Slice rolls three-quarters of the way through. Spread with butter mixture. Bake 8-10 minutes, until crisp.

4.Add corn and peas to soup and simmer 2-3 minutes. Remove from heat. Stir spinach through and top with tomato. Serve with toasted rolls.