Creamy Spiced Mushroom Soup (Low Fat And Vegan)

1. 1

   Heat the olive oil in big pan and then add the onion and cook softly for about 5 minutes to allow the onions to soften.

2. 2

   Add the garam masala and ground cilantro and stir into the onions.

3. 3

   Add the potato and carrots and just allow to heat through for 1 minute.

4. 4

   Add the mushrooms and the vegetable stock and bring to the boil.

5. 5

   Reduce the heat, cover and cook for 30 minutes.

6. 6

   Add the fresh cilantro and either transfer to a blender and blitz under smooth or use a hand held stick blender to whizz it up right there in the pan.

7. 7

   Return to the heat and add any salt if you think it is needed (I didn't need it) and just heat through again to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.