Expand

Watercress and broccoli with feta and roast garlic. Photo / Babiche Martens

Serves 4

50g butter
1 onion, diced
1 carrot, diced
1 potato, diced
2 bay leaves
500g broccoli, chopped
1 litre vegetable or chicken stock
2 whole heads of garlic
1 bunch of watercress
salt and freshly ground black pepper
100g feta

1 Melt the butter in a large pot. Add the onion, carrot, potato and bay leaves. Stir for 2-3 minutes to soften.

2 Add the broccoli and the stock then simmer just until the broccoli is tender.

3 Meanwhile, preheat the oven to 200C, slice the garlic in half, drizzle with a little olive oil and roast until the cloves are soft, about 30 minutes.

4 Add the watercress, turn off the heat and cover. Leave for 3 minutes to wilt the watercress then season and purée.

5 Ladle into warm bowls and top with the roasted garlic gloves and crumbled feta. Serve with crusty warmed bread and butter.

More related recipes

Foodhub

Roast pumpkin with watercress and goat feta

Roast Capsicum and Feta Salad with Beetroot and Watercress

Oven-baked Snapper with Garlic, Tomatoes and Broccoli

1. comments

   • Add
   order by

   • Latest
   • |
   • Oldest
   • |
   • Most Liked