ROAST CAULIFLOWER SOUP WITH BUTTERED SPROUTS

SERVES 4 PREP 15 MINS COOK 50 MINS PER SERVE 1602kj

½ large cauliflower, cut into florets 3 Royal Gala apples, peeled, cored, quartered 2 tbsp olive oil 10g butter, plus 50g extra 1 large brown onion, chopped 3 celery stalks, chopped 4 cloves garlic, bruised 2 Dutch Cream potatoes, peeled, diced 1.5 litres (6 cups) chicken stock ¼ cup pure cream 200g brussels sprouts, halved, blanched crusty bread, to serve 1 Preheat oven to 200°C. 2 In a large bowl, toss cauliflower and apple in oil and season. Spread over base of a baking dish. Bake 25-30 mins until golden.

3 Meanwhile, in a large saucepan, melt butter on medium. Cook onion, celery and garlic 4-5 mins until soft. Add roasted cauliflower and apple, potato and stock.

4 Bring to boil on high. Reduce heat to low and simmer 10-15 mins until tender. Cool slightly then, using an electric stick mixer, puree soup. Stir in cream and season to taste. Keep warm.

5 In a medium frying pan, heat extra butter on medium until beginning to colour. Add sprouts, tossing until golden and slightly crispy. Top the soup with sprouts and a drizzle of burnt butter. Serve with bread.