Spicy Thai-style soup

Peel, chop and fry the onion in the olive oil and peanut oil (if using) over a medium heat until soft and translucent.

Peel and mince the garlic. Turn the heat down slightly and add the garlic to the pan. Cook for 2mins.

Add the chilli powder, turmeric and ground coriander.

Peel and thinly slice the carrots, and chop the brocolli into small pieces. Stir-fry for 2-3mins. Add sugar and salt to the pan.

De-seed the pepper and slice it thinly. Peel and slice the mushrooms. Add peppers and mushrooms to the pan. Stir-fry for 2mins.

Add stock and coconut milk, and the juice of 1 lime. Bring to the boil and then simmer for 5mins.

Add the peas, and fresh coriander. Heat until the peas are hot through, then serve with extra chopped coriander and lime wedges.