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
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.