Navy bean, chickpea and king oyster mushroom soup

Shred the king oyster mushroom stalks by clawing at them with a fork and roughly chop the caps.

In a stock pot over medium heat add the olive oil, onions and garlic and saute three to four minutes.

Add the thyme leaves, dried oregano, salt, optional chili flakes and turmeric and stir to combine.

Rinse and drain the navy beans and chickpeas and add them to the pot with the shredded mushrooms; stir.

Add the vegetable stock, turn up the heat and bring to a boil.

At the boil transfer two to three cups to a blender, blend on medium high a few seconds and pour it back into the pot; stir.

Put chopped spinach in the serving bowl and ladle the hot soup over it to wilt it.

Garnish with lemon zest, lemon juice, a spear of avocado and fresh cracked pepper.