White bean and spinach soup

Finely chop the garlic and dice the onion.

Shred the king oyster mushroom stalks by clawing with a fork; roughly chop the caps.

Heat a stock pot over medium heat with the olive oil; saute the onion and garlic three to four minutes.

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

Add the rinsed and drained navy beans and chickpeas, then the shredded mushrooms; stir.

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

Blend two to three cups of the soup on medium-high for a few seconds and stir it back in to thicken and add body.

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

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