A great way to get your source of vitamin D.


  • 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


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.


Recipe provided by Power of Mushrooms

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