Creamy Spiced Mushroom Soup (Low Fat and Vegan)

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.

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

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

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

Reduce the heat, cover and cook for 30 minutes.

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.

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.