For the soup, place all the ingredients in a blender and cover with the lid. Blend on high speed until smooth. Then gradually add water until the soup is of a drinkable consistency (about 500ml-750ml).
For the topping, heat the oil in a non-stick frying pan on a medium heat. Add the remaining ingredients and cook for 5 - 7 minutes or until the mushrooms begin to brown and pistachios are toasted, stirring occasionally as they cook.
Pour the soup into glass mugs and sprinkle with the topping to serve.
Prep Time: 20 minutes
Cook Time: 7 minutes
CHEF’s TIP
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Power through your day with a drinkable soup. Oyster mushrooms, avocado, thyme and sage provide satisfying flavour for the ultimate pick-me-up.
