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Roasted Mushroom & Cauliflower Soup

Mushroom Growers Association
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Servings 6


  • 1 small 600g cauliflower, trimmed, chopped
  • 500 g 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


  • 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.
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