Recipe

Witches potion & garlic wortweed rolls

A hearty and delicious witches potion with garlic wortweed rolls from Australian Women's Weekly.

Sep 30, 2010 2:00pm
  • 35 mins cooking
  • Serves 6
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Ingredients

Witches potion & garlic wortweed 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 & garlic wortweed rolls
  • 1
    Heat oil in a large saucepan on medium. Sauté 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 wortweed 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.

Notes

For a quick, tasty meal, add 1 cup cooked pasta and a 400g can diced tomatoes to any leftovers and simply heat through.

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