Spiced Mushroom Soup

Cook time 35 minutes
Servings 4


2 tbs. Rice Bran oil
1 onion
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. gara masala
500g button mushrooms, sliced
1 kestrel potato, peeled and cut into 6
600ml vegetable stock
1 cup water
¾ cup coconut milk
1 tbs. soy sauce


Spiced Mushroom Soup


Heat oil in a large pot and add the onions, cumin powder, coriander powder and gara masala. Cook for a few minutes until the onion have softened. Now add the mushrooms and potato and stir to ensure everything is coated in the onion and spices. Now add the vegetable stock, water and coconut milk and bring to the boil. Now turn down to a simmer and cook for 15-20 minutes or until the potatoes are completely cooked through.

To finish add soy sauce to taste. Using a stick blender puree soup until smooth and silky. Optionally serve with freshly shaved mushroom, sprigs of coriander and a side of naan bread.