Creamy mushroom and coconut soup

1 In a large saucepan, heat oil over medium. Add onion and celery and cook, stirring, for 6-7 minutes, or until softened. Add garlic and ginger. Cook, stirring, for 1 minute, or until fragrant.

2 Increase heat to high. Add all but 1½ cups of the mushrooms to pan and cook, stirring often, for 3-4 minutes, or until golden. Add potatoes, stock and 1½ cups water and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes, or until potato is tender.

3 Set aside to cool, then blend in batches until smooth. Return soup to a clean saucepan, stir in coconut milk and place over a medium heat. Season well with pepper.

4 Meanwhile, spray a medium non-stick frying pan with olive oil and set over a high heat. Fry reserved mushrooms, stirring, for 2 minutes, or until golden.

5 Spread toast with mashed avocado and season with pepper. Divide soup among 4 bowls. Top with fried mushrooms, coconut flakes, a drizzle of extra coconut milk and garnish with herbs, if using. Serve soup with avocado toast.