Roasted Mushroom and Cauliflower Soup

, Roasted Mushroom and Cauliflower Soup

Plant-based diets are one of the biggest health trends, but despite this most Australians struggle to meet their daily vegetable quota. The answer, could be as simple as a humble bowl of soup.

Soups are the perfect way to pack in more veggies, which can improve how we feel, help ward off winter lurgies and safe guard our health over time.

I road tested this delicious roasted cauliflower and mushroom soup, courtesy of Australian Mushrooms.

Did you know just one serve of mushrooms will provide 20 per cent of an adult’s daily vitamin D needs, which are typically at its lowest after winter due to limited daylight hours available for sun exposure.

Serves: 4 – 6

Cooking time: 30 minutes

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
  • ½ cup flat-leaf parsley, chopped
  • Cheese toasts, to serve

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 1½ tablespoons of oil over each pan and then sprinkle each pan with 1½ 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.

For more information on the health benefits of mushrooms, visit www.powerofmushrooms.com.au.