Add the onion & garlic to the pan & season them with pepper, curry powder & paprika powder. Cook for 5 minutes over medium heat, stirring occasionally.
Add the spinach, mushrooms & potatoes to the pan. Cook for 3 minutes over medium heat, stirring occasionally.
Add the dill & stock to the pan. Bring to boil then let simmer for 30 minutes.
Add the besciamella sauce & stir over low heat for a few minutes.
Get a potato masher & mash the soup a bit. Stir well.