- 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
Cheese Toasts- 2 teaspoons Dijon mustard
- 60g butter, softened
- 4 thick slices bread
- 80g gruyere cheese
| - 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- 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
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