Blended carrot and chickpea miso soup with sauteed broccolini and mushrooms

Roughly chop the garlic and ginger and slice the carrots.

Halve the leek lengthways to clean the inside, then finely chop about a cup's worth.

Roughly chop the gala apple and dice the tomato.

Heat two tablespoons of avocado oil in a stock pot or saute pan over medium heat and saute the garlic and ginger 2 to 3 minutes.

Add the leek and saute 3 to 4 minutes, then the carrots and apple and saute another 3 to 4 minutes.

Add the cumin, cayenne, sweet paprika, turmeric and a generous pinch of salt and saute a couple of minutes.

Add the tomatoes, saute a couple of minutes, and use their juices to deglaze the pan, then add the coconut cream.

Add four cups of water or unsalted veggie stock, stir, bring to a boil, then cover and cook on medium 15 to 20 minutes.

Chop about 80 grams of broccolini into bite-sized pieces and thinly slice about 85 grams of baby king oyster mushrooms.

Saute the broccolini and mushrooms in a tablespoon of avocado oil in a non-stick pan with salt and pepper, about five to eight minutes, until coloured.

Blend the soup on high until completely smooth and return it to the pan.

Stir in about a tablespoon of maple syrup and a quarter cup of chickpea miso until the miso dissolves.

Place the sauteed vegetables in the middle of the serving bowl, pour the soup around them and sprinkle over chili flakes.