Heat up oil in a large soup pot, and sauté chopped onion and sliced mushrooms for 5 minutes stirring occasionally. Stir in minced garlic, flour, curry, turmeric, oregano, pepper and nutmeg and cook 1 more minute.
Add frozen rice medley and break it up in the pot with a spoon. Add the vegetable broth and bring to a boil. Once it reaches a boil, reduce heat and simmer for 10 minutes. Stir in the chopped apples and can of coconut milk. Cook another 3-5 minutes.
Using an immersion blender, blend the ingredients. The more you blend, the thicker you soup will be.
Once the soup is at your desired consistency, serve in bowls garnished with chopped parsley.