- 40 minute
- 6 portions
Ingredients
∙ 1 tbsp olive oil
∙ 1 medium yellow onion, diced
∙ 4 garlic cloves, minced
∙ 2 tbsp fresh ginger, peeled and grated
∙ 2 carrots, sliced 1 cm thick
∙ 1 fennel bulb, diced (keep the fronds to be used later)
∙ 2 cups cremini mushrooms, sliced
∙ 2 cups fresh shiitake mushrooms, sliced (or ½ cup dried)
∙ 6 cups water
∙ ¼ cup reishi powder (1 teaspoon per portion)
∙ 1 tbsp allspice
∙ 1 tbsp thyme
∙ 3 cups kale, chopped
∙ Sea salt and freshly ground black pepper to taste
∙ Fennel fronds, minced
How to Prepare
▻ Heat the olive oil in a large soup pot over medium heat. Add the onion and saute for 2 minutes. Add the garlic and saute for 1 minute. Add the ginger and the remaining vegetables (except the reishi powder) and saute for another 5 minutes or until golden brown.
▻ Add the water, reishi powder, and dried spices.
▻ Bring your soup to a boil and then reduce the heat to bring to a simmer. Cover and cook for 1 hour. Wilt the kale in the hot soup by stirring it in.
▻ Add salt and pepper to taste. Top with fresh fennel fronds and enjoy!
Dips are great for a quick snack at any time of the day. They make a great breakfast or late dinner on their own, but they are also perfect as side-dishes with more consistent meals.
Reishi powder can be easily incorporated into any mixture and it’s actually a natural flavour enhancer. Even though on its own it has a bitter, earthy taste, it compliments other ingredients very well, creating surprising combinations. Because dips have a homogenous texture, they make it easy for you to add your daily portion of reishi powder.
