• 1tsp sunflower oil
    • 1 massive onion, finely chopped
    • three celery stalks, diced
    • 2 garlic cloves, crushed
    • 2tsp grated contemporary ginger
    • 850g button mushrooms, sliced
    • 2 medium potatoes, peeled and chopped
    • 2 very low salt vegetable inventory cubes dissolved in 750ml boiling water
    • 165g can coconut milk
    • Spray olive oil
    • four slices wholegrain sourdough bread, toasted
    • 1 medium ripe avocado, mashed
    • 2tbsp toasted coconut flakes
    • Just a few contemporary herbs, reminiscent of basil, to garnish (elective)


  1. Warmth the oil in a big pan over a medium warmth. Add the onion and celery and cook dinner, stirring, for six–7 min till softened. Add the garlic and ginger and cook dinner, stirring, for 1 min or till aromatic.
  2. Improve the warmth to excessive. Add the mushrooms, reserving 100g, to the pan and cook dinner, stirring usually, for three–four min till golden and softened. Add the potatoes and the inventory and convey to the boil. Then scale back the warmth and simmer, partially lined, for 15 min or till the potatoes are tender.
  3. Set the pan apart to chill, then mix the soup in batches till clean. Return the soup to a clear pan, stir within the coconut milk and put over a medium warmth. Season with floor black pepper.
  4. In the meantime, spray a medium non-stick frying pan with olive oil and set over a excessive warmth. Prepare dinner the reserved 100g mushrooms, stirring, for two min or till golden.
  5. Unfold the toast with the avocado and season with black pepper. Divide the soup amongst four bowls and prime with the mushrooms and coconut flakes. Garnish with herbs, if utilizing, and serve with the toast on the aspect.