Creamy Spiced Mushroom Soup (Low Fat and Vegan)

"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."
photo by Prose photo by Prose
photo by Prose
photo by Sarah_Jayne photo by Sarah_Jayne
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. 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.


I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008. I have a double major honors degree in sociology and politics and am slowly working my way through a Masters. I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment. I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily. These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it. These are banners and buttons from Zaar events in which I have participated: <img src=""> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=> <img src=> <img src="" border="0" alt="I am alw">
View Full Profile

Find More Recipes