Roasted Cauliflower And Mushroom Soup

Soup really is such a comforting meal, isn't it? It's like being wrapped up in a warm blanket when you're cold or sick and makes you feel so much better.

When the weather gets cold, I love to make all sorts of types of soups. Chunky, hearty ones with lots of meat and vegetables, or smooth pureed soups with a touch of cream. Either way, you need some beautiful fresh bread or toast to go with it to mop up the last dregs of deliciousness!

This week I was inspired to make a roasted cauliflower and mushroom soup. Normally I wouldn't bother pre-roasting the vegetables, but it does bring out so much more flavour in the vegetables. If you have the time, it really is worth the effort. While you're roasting the vegetables, throw a few  hazelnuts on to roast for the topping too. They add a nice crunch when you're eating the soup and the infused oil adds an extra nuttiness. If you don't want to add the nuts, you don't have to, but I like the extra dimension it adds to the smooth soup.

Roasted Cauliflower and Mushroom Soup

1/2 cauliflower, outer leaves removed, cut into florets
4  large swiss brown mushrooms
1 onion, cut into 8 wedges
2 whole cloves of garlic
A good drizzle of olive oil
6 cups vegetable stock
salt and pepper to taste
1/4 cup hazelnuts
1/4 cup olive oil
1/4 cup cream

Pre-heat oven to 180 degrees.
Place cauliflower, mushrooms, onion and garlic on a baking tray.
Drizzle generously with oil and season with salt and pepper.
Bake for 30 mins or until the cauliflower is soft and the edges are slightly charred. Set aside to cool a little.
Place hazelnuts on a separate tray and roast for 10 minutes or until the skins start to split.
Immediately tip onto a clean tea towel and rub to remove the skins.
Place hazelnuts and 1/4 cup oil in a small saucepan and bring to a simmer. Turn off the heat and allow the oil to infuse for 1 hour.

Heat vegetable stock in a large saucepan until simmering.
Add the roasted vegetables and bring back to a simmer. Allow to simmer for 5 minutes for the flavour to infuse.
Cool slightly, then puree with a stick blender. Season to taste, adding extra stock if you find it too thick.
Just before serving, stir through the cream.

To serve, ladle the soup into bowls and then top with a spoonful of the roasted hazelnuts and a drizzle of the infused oil.

Enjoy!