mushroom and spinach soup
	Serves 6 + glutenfree + vegan To increase the flavour of this soup one could pan fry the mushrooms separately in a little butter or olive oil until they have browned and then add add them to the soup. Also you could cook the spinach down with some butter separately and keep cooking until all of it's moisture has been reduced out.		roast tomato and basil broccoli and stilton carrot and sweet potato curried pumpkin roast red pepper thai coconut and lime aubergine and cumin leek and herb spinach and mushroom

	50ml olive oil 1 onion 2 small carrots 2 cloves of garlic 1/2 kg button or cap mushrooms 1 dsp mixed herbs 1 sprig of rosemary 1 large potato 2 litres of water vegetable stock powder 500g spinach Salt and pepper	In a large pan saute the chopped onions, garlic and carrot in the olive oil until soft. Add the mixed herbs, chopped potato and mushrooms and continue sauteeing until the mushrooms are soft. Add the water, rosemary , stock powder, and simmer until the potatoes are tender. Add the spinach and simmer for another 5 minutes. Season with the salt and black pepper, cool and whizz up in a blender.
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