Slice mushrooms, and then use olive oil to gently saute them in the cooking pot for 2 minutes to bring out their flavor. If the oil dries up quickly, add a splash of water to finish the process.
Chop broccoli, including the tender parts of the stalk, into small pieces, and add to the cooking pot along with water, sea salt, peas, and coconut cream.
Bring to the boil and then reduce to a gentle simmer once it's boiling.
Place lid on pot and allow to cook for 15 minutes.
Chop parsley, and add it to the soup at the very end.

1 medium-large head of broccoli (approx 350 gram or 12 ounce)
300 gram (11 oz) mushroom
250 ml (8 1/2 fl oz) water
1 teaspoon sea salt
250 ml (8 1/2 fl oz) coconut cream
1/2 cup frozen peas
Handful fresh parsley
Olive oil