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Smoky paprika rings the changes in this wholesome mushroom soup.

You can’t go wrong with mushrooms, they’re a great source of immune-supporting nutrients, protein and fibre and they are the only non-animal source of vitamin D. What’s even better is that they’re fat-free, low-sodium, low-calorie and cholesterol-free!

Serves 4.

1 large onion, diced
Butter flavoured cooking spray
750g mushrooms, sliced (keep some back for the garnish)
2 tbsp flour
1 tbsp paprika
500ml vegetable stock
2 tbsp soy sauce
250ml skimmed milk
3 tbsp thick fat free yogurt
Juice of half a lemon juice
Small bunch of chopped fresh parsley
Salt and pepper to taste

Spray a large saucepan with the butter flavoured cooking spray and heat over a medium heat, add the onions and the mushrooms and cook until the onions are soft and the mushrooms have released their liquids and it has all evaporated, about 10-15 minutes.

Add the flour and paprika to the pan, stir through and cook for another couple of minutes.

Slowly add the stock and milk and then the soy sauce. Increase the heat to bring to the boil then reduce and simmer for about 10-15 minutes.

Meanwhile spray a nonstick pan with a little cooking spray and lightly fry the mushroom slices that you put aside.

Remove the soup from the heat and mix in the fat free yogurt and the lemon juice. With a stick blender pulse the soup to a smooth consistency but that still has some pieces of mushroom left.

Season to taste, reheat if necessary and ladle into bowls.

Garnish with the fried mushrooms slices and parsley.