Here are a couple of recipies I love:


Creamy Mushroom Soup

1 X 3 second spray Always Fresh Simply Canola Spray
1 medium onion, finely chopped
750 g mushroom, chopped
2 clove garlic, crushed
1 tbs (s) soy sauce
4 whole chicken stock cube, make 4 cups stock
240 g Potato, boiled, peeled and chopped
1 cup (s) skim milk powder

Instructions
Coat a medium saucepan with cooking oil spray and gently cook the onion, covering with a lid if necessary, over a low-medium heat until soft. (It may help to add a little of the stock when softening the onion.)


Add the mushrooms and garlic and cook, tossing constantly, for 3-4 minutes or until soft. Add the soy sauce, stock and potatoes and bring to the boil. Reduce the heat and simmer for 20-25 minutes or until the potatoes are tender. Stir the skim milk powder through.


Using a stick blender or food processor, blend the soup until smooth. Season to taste with salt and black pepper and ladle into 4 warm bowls to serve.


Hearty Potatoe soup


1 X 3 second spray Always Fresh Olive Oil Extra Light Olive Oil Spray
500 g potato, cubed
2 whole capsicum, (red and green), deseeded, cubed
1 3/4 cup (s) skim milk, (425ml)
4 individual shallots, peeled, thinly sliced
185 g lean middle bacon, excess fat trimmed, cubed

Instructions
Spray a large saucepan with oil and place over medium heat. Add potatoes and capsicum and cook, stirring frequently for 10 minutes, or until light golden brown. Season well with salt and pepper.


Add half skim milk and bring to the boil. Reduce heat to low and simmer for 5-10 minutes, or until vegetables are tender. Remove half potato mixture to a seperate bowl. Puree remaining potato mixture in a saucepan using a wand blender. Add unpureed mixture back into saucepan, along with remaining milk, shallots and bacon. Stir well and simmer for a further 5 minutes or until soup is hot, and flavours have properly developed.


Ladel soup into bowls and serve.
Notes
This soup will store in an airtight container in the fridge for 2-3 days and can be reheated in the microwave or on the stove top. It is also suitable to freeze for up to 3 months. Simply defrost before reheating.

There is also a Classic Vegie Soup, I will see if I can dig up the recipie for (it is a tomatoe based soup)