Wild Mushroom + Turmeric Soup

10 Shiitake mushrooms, grilled

3 King Oyster mushrooms, sliced + grilled

½ red onion or shallot

2 carrots, chopped

1 stick celery, chopped

Brussels sprouts

1 cup quinoa

1L water

sea salt + black pepper

oil or ghee

dried mixed herbs

2 tbsp coconut milk/cream

½ tsp sweet paprika

½ tsp turmeric

1 tsp cumin seeds

1. Heat 1 tbsp oil in a medium pan over a low heat and add cumin seeds when hot.

2. Sauté vegetables (shallots/onion, Brussels, carrots, celery) until soft.

3. Add other ingredients except mushrooms and coconut, bring to the boil, then reduce heat and simmer for 15-20 minutes or until quinoa is cooked.

4. Meanwhile, if mushrooms are not already cooked, heat a griddle pan with oil and cook mushrooms for 3-6 minutes on each side or until golden. Season with sea salt and dried herbs.

5. Remove from the heat and let sit for 10 minutes, then stir in coconut cream.

6. Season to taste, serve into soup bowls and top with your hot sautéed mushrooms.