Saute the onions in the coconut oil, over a medium heat until they have softened, but not browned
Add in the mushrooms and garlic stirring regularly until the mushrooms are cooked through, usually around 3-5 minutes
Add the broth, stir, reduce the heat simmer for a couple of minutes
Stir in the spinach and cilantro, and allow the spinach to wilt slightly (for the freshest result, we want to cook the spinach as little as possible)
Carefully poor the hot mixture into a blender and blend until smooth
Remove the center cap from the blender lid, and on a low setting, pour in the coconut milk
Once combined, turn off the blender and split the soup between 2 bowls
If the soup needs reheating, simply pour back into the pan, and heat over a low setting until steaming.