Carrot, apple and chickpea miso soup

Heat a stock pot or saute pan over medium heat with 2 tablespoons avocado oil; add garlic and ginger and saute 2 to 3 minutes.

Add the leeks and saute 3 to 4 minutes.

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

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

Add the tomatoes, saute another couple of minutes and deglaze with their juices.

Stir in the coconut cream.

Add the water or unsalted veggie stock, stir, bring to a boil, then drop to medium, cover and cook 15 to 20 minutes.

Meanwhile saute the broccolini and mushrooms in a pan with a tablespoon of avocado oil, seasoned with salt and pepper, 5 to 8 minutes until coloured.

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

Stir in the maple syrup and the chickpea miso until the miso dissolves.

Place the sauteed vegetables in the middle of the bowl, pour the soup around them and finish with chili flakes.