Every change of season I seek out the wisdom of my local fresh produce market stall holders to find out what their pick is for the best seasonal produce on the market. Last weekend, I did just that and was informed by a number of stall holders that fresh cauliflower is the vegetable of pick this season.
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During one of my market chats I was given an inspiring idea of combining freshly roasted cauliflower with the earthy flavours of fresh mushrooms along with a hint of curry powder to make a delicious and nutritious soup that can be eaten chilled for those balmy autumn days or warmed for when the chill of the evenings sets in. Of course, I went home to experiment and this is what I came up with.
Roasted Cauliflower & Mushroom Soup (Serves 4-6)
1 cauliflower, florets and stem
500g button 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
Preheat oven to 220°C (200°C fan forced). Cut the florets and the stem of the cauliflower into small chunks and scatter on a baking tray lined with baking paper.
Slice mushrooms in half and scatter on another baking tray lined with paper. Drizzle each tray with 1 1/2 tbsp of oil and then sprinkle with curry powder, turn and coat with remaining curry powder.
Place in the oven with the cauliflower tray on top and mushrooms underneath and cook for 20 minutes (until soft). Meanwhile, heat the remaining oil (1 tbsp) in a large saucepan over medium heat. Add the sliced leek and cook stirring occasionally for 5 minutes (until soft).
Pour in the stock and bring to the boil. Add the roasted cauliflower and mushrooms and return to the boil. Remove from the heat and then blend the soup in a blender or food processor until desired consistency is achieved. Stir in parsley and add seasoning if desired.
