Mushroom and Watercress Soup

Ingredients
2 boxes of mushrooms 580g mushrooms
1 onion
1 bag of watercress 75g
1 chilli with seeds cut out
A thumb sized piece of ginger
4 garlic cloves
1 can of coconut milk
Coconut oil or olive oil

Method
Chop finely the onion and mushrooms and place in the pan. Add a large spoonful of coconut oil and fry on a low heat.
Add the coconut milk and the watercress.
Peel the ginger with a teaspoon, and chop the chilli, remove all the seeds, and peel your garlic.
​Place all the spices in a food processor until finely chopped. Place in the spices in the pan.
Adjust setting to a high heat, bring pan to the boil and then leave to simmer on a low heat.
Whizz the soup until smooth consistency. 
​
Enjoy! xx