Dairy-Free Creamy Mushroom Soup

Heat Olive Oil in a large saucepan over medium-high heat. Add chopped Onion and cook until Onion has softened. Add chopped Potatoes and sliced Mushrooms and cook stirring for 2 to 3 minutes.

Add the Stock, bring it to the boil. Simmer over medium-low heat for 15 to 20 minutes or until Potatoes are tender. Set aside for 5 minutes to cool slightly.

Using a stick blender, blend until smooth. Add Soy Milk and season with Salt and Pepper, cook stirring for a few minutes or until heated through.