Watercress and broccoli with feta and roast garlic

Babiche Martens

Ingredients

50 g	Butter
1	Onion
1	Carrot
1	Potato
2	Bay leaves
500 g	Broccoli, chopped (Main)
1 Ltr	Vegetable stock, or chicken
2	Garlic
1 bunch	Watercress (Main)
1 to taste	Salt & freshly ground pepper
100 g	Feta

Directions

1. Melt the butter in a large pot. Add the diced 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.