• 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

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
2. 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
3. Place cauliflower on top shelf and mushrooms underneath in oven, roast both for 20-25 minutes until tender
4. Heat remaining oil in a large saucepan over medium heat. Add leek. Cook, stirring occasionally for 5 minutes or until soft
5. Pour over stock and bring to the boil. Add roasted cauliflower and mushrooms and return to the boil
6. Remove from the heat. Blend or process soup, in batches, to desired consistency
7. Stir in parsley, taste and adjust seasoning. Ladle into warm bowls. Serve with cheese toasts if desired

Cheese Toasts

1. 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
2. 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