The Food Gatherer's Note: Roasting cauliflower brings out a much deeper, richer, nuttier and almost sweet side to the humble cauli. Combined with mushroom this soup has a lovely earthy flavour.
ROASTED CAULIFLOWER AND MUSHROOM SOUP
1 tbsp olive oil
1 medium onion (peeled and quartered)
1 large cauliflower, broken into florets
2 Handfuls of chestnut mushrooms
Salt and pepper
1 1/2 litre of vegetable stock
Preheat the oven to 200 C. Lay the cauliflower, onion and mushrooms out on a shallow baking tray, drizzle with olive oil and season well with sea salt and pepper. Roast in the oven for 20 - 25 minutes, turning once. Bring 1½ litres of vegetable stock (Marigold Bouillon is a good ready made version) to the boil then add the roasted vegetables and simmer gently for 10 minutes.
Blend the soup with a hand held blender or a liquidiser until smooth then season to taste with sea salt and freshly ground black pepper. For an optional luxurious twist grate truffle on top or drizzle truffle oil on each serving of soup.