Dice onion and garlic and fry in the oil in a thick-bottomed saucepan. Once slightly browned add rest of the ingredients except coconut cream. Bring to boil. Simmer on low heat for 1 hour. Blend the soup until smooth. Stir through the coconut cream. Serve with a sprinkle of turmeric or your favourite spice.

This soup can also be used as a pasta sauce. Cook pasta as per packet directions. Fry up 200g bacon and 200g mushrooms. Once cooked, stir through the ‘sauce’ then add the cooked pasta. Finish with some chopped fresh parsley