Witches Potion And Garlic Wortweed Rolls

• None None FOR THE WITCHES POTION
• 1 tbsp olive oil
• 1 None leek, trimmed, washed and thinly sliced
• 2 cloves garlic, crushed
• 2 None potatoes, peeled and diced
• 2 None zucchini, chopped
• 2 None celery sticks, sliced
• 4 cups vegetable stock
• 1 cup frozen corn and peas
• 4 oz baby spinach leaves
• 2 None tomatoes, finely chopped
• None None FOR THE GARLIC WORTWEED ROLLS
• 3 tbsp butter, softened
• 2 tbsp chopped fresh herbs
• 2 clove garlic, crushed
• 4 None dinner rolls

1. Heat oil in a large saucepan on medium heat. Saute leek and garlic for 3-4 mins, until softened.
2. Add potato, zucchini and celery; cook, stirring for 3-4 mins. Pour in stock; bring to a boil. Reduce heat to low; simmer, covered, for 6-8 mins, until potato is tender.
3. Meanwhile, for the rolls, preheat oven to 400u0b0F. Line a baking pan with parchment paper. In a small bowl, mix butter, herbs and garlic. Slice rolls three-quarters through. Spread with butter mixture. Bake for 8-10 mins, until crisp.
4. Add corn and peas to soup and simmer for 2-3 mins. Remove from heat. Stir in spinach and top with tomato. Serve with toasted rolls.

olive oil, garlic, potatoes, zucchini, celery, vegetable stock, peas, baby spinach, tomatoes, garlic wortweed rolls, butter, fresh herbs, clove garlic, dinner rolls

Taken from recipes-plus.com/api/v2.0/recipes/36000 (may not work)