Witches potion and garlic wort weed rolls

1. Heat oil in a saucepan on medium. Saute leek and garlic 3-4 minutes until softened.
   
   
2. Add potato, zucchini and celery, stirring for 3-4 minutes. Pour in stock and bring to boil. Reduce heat to low and simmer, covered, for 6-8 minutes until potato is tender.
   
   
3. GARLIC WORT WEED ROLLS: Meanwhile, preheat oven to hot, 200°C. Line an oven tray with baking paper. In a 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 for 2-3 minutes. Remove from heat. Stir spinach through and top with tomato. Serve with toasted rolls.

• Add 1 cup of cooked pasta and a 400g can diced tomatoes to leftovers, and heat through for a quick, tasty meal.