Mushroom, Kale and Courgette soup

This wholesome soup will warm your belly with it's generous amount of ginger. The combined nutrients from it's ingredients make it a super healthy meal. It is particularly high in iron, chlorophyll and antioxidants.

Ingredients
2 cups of mushrooms, chopped (I used portobello)
1 cup dried mixed mushrooms (shiitaki, mitaki, matsutake etc)
2 tbsp olive oil
1 cup zucchini (courgette), chopped into small pieces
2 cloves of garlic, minced
2 tbsp fresh ginger, grated finely
1 onion, diced
4 large leaves of kale, stems removed and ripped into small pieces
2 tbsp apple cider vinegar (or rice vinegar)
1 lemon, juiced
4 cups vegetable broth
1/2 - 1 tsp salt
1/2 tsp pepper

Directions

1. Saute onion and garlic in oil on low heat for about 5 minutes. Add chopped mushrooms and zucchini and saute an additional 5 minutes until mushrooms are soft.
   
2. In a small bowl, soak the dried mushrooms in the vegetable broth and set aside.
3. Add the kale leaves, apple cider vinegar, ginger, lemon salt and pepper. Cook until the kale leaves have softened and wilted slightly.
4. Pour in vegetable broth with rehydrated mushrooms. Simmer with a lid on for around 10 minutes.
5. Let cool slightly, then either with a blender or food processor, blend until smooth. Add extra water if it is too thick.
6. Serve warm.