Easy winter warming, healthy mushroom soup recipe made with roasted mushrooms and cauliflower. Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants
Ingredients
1 small (600g) cauliflower, trimmed, chopped
500g cup mushrooms, sliced
4 tbs olive oil
3 tsp curry powder
1 leek, halved lengthways, thinly sliced
4 cups chicken stock
1/2 cup flat-leaf parsley, chopped
Method
Preheat oven to 220°C or 200°C fan forced. Scatter cauliflower over base of a greased roasting pan and mushrooms into another pan
Drizzle 1 1/2 tablespoons of oil over each pan and then sprinkle each pan with 1 1/2 teaspoons curry powder, season and turn to coat
Place cauliflower on top shelf and mushrooms underneath in oven, roast both for 20-25 minutes until tender
Heat remaining oil in a large saucepan over medium heat. Add leek. Cook, stirring occasionally for 5 minutes or until soft
Pour over stock and bring to the boil. Add roasted cauliflower and mushrooms and return to the boil
Remove from the heat. Blend or process soup, in batches, to desired consistency
Stir in parsley, taste and adjust seasoning. Ladle into warm bowls. Serve with cheese toasts if desired
Cheese Toasts
Ingredients
2 teaspoons Dijon mustard
60g butter, softened
4 thick slices bread
80g gruyere cheese
Method
Mix 2 teaspoons Dijon mustard and 60g butter together. Spread over both sides of 4 thick slices bread. Top two slices bread with 80g thinly sliced gruyere cheese
Sandwich together with remaining bread. Press down firmly. Cook sandwiches in a non-stick frying pan over medium heat for 3-4 minutes each side or until golden