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    You are in: Home / Recipes / Creamy Spiced Mushroom Soup (Low Fat and Vegan) Recipe
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    Creamy Spiced Mushroom Soup (Low Fat and Vegan)

    Creamy Spiced Mushroom Soup (Low Fat and Vegan). Photo by Prose

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Sarah_Jayne's Note:

    This soup is was inspired by a mushroom soup I had at an upscale Indian restaurant here in London. I love mushrooms and I really liked how the soup was spiced rather than spicy. That is just how I like spices to be used as I am a heat wimp when it comes to spices. So, I went home and tried to recreate the recipe in my own kitchen and I think I got pretty close. This is low fat and vegan friendly as potatoes are used as the 'creamy' eliminate rather than dairy. Of course, if you are okay with dairy a nice dollop of sour cream drizzled over the top of this when serving would certainly be nice too.

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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on February 19, 2010


      Perfect! Now I don't have to miss cream of mushroom soup! I used 2 medium onions, 4 small potatoes, 1 medium carrot, 2 cups sliced mushrooms, and 4 cups vegetable stock. I was out of cilantro so I subbed fresh parsley. Since I am a mushroom lover, I sliced up some extra mushrooms (probably about a cup), sauteed them, and added them to the soup AFTER blending. I also stirred in a little soy milk. When I added the garam masala I wasn't convinced that it would be good in this soup but in the end the flavors were wonderful! This is highly recommended. Reviewed for Veg*an Swap, February 2010.

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    • on June 27, 2010


      This was a nice easy soup to make...I made it tonight at the same time as making other dishes for dinner, with the intention of eating it tomorrow. I think it's going to be even better tomorrow. The garam masala I used was fairly strong, wish I had gone a little lighter on that. Thanks for posting...! It's a great cream-like soup that I'm sure I'll make again. ZWT6.

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    Nutritional Facts for Creamy Spiced Mushroom Soup (Low Fat and Vegan)

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 149.5
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 31.5 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 4.2 g
    Sugars 5.2 g
    Protein 4.2 g

    The following items or measurements are not included:

    ground cilantro

    vegetable stock

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