Cut zucchini into even chunks
Add to pot and cover with water
Add salt, Reishi and bay leaf
Cook on a slow boil until zucchini is tender
While the zucchini is cooking, chop your onion, mushrooms and garlic and saute in the ghee with cumin.
Remove the Reishi and bay leaf and add the zucchini and water into your blender.
Blend until smooth.
Add the onion mix to the blender and blend until smooth.
Add the kale to the bender and blend until smooth.
Add the parsley and cilantro, juice of lemon, olive oil and blend.
Taste for seasoning and adjust to your liking. I like to add some nutritional yeast for its benefits as well as some smoked paprika for flavor.
Serve with a topping of hemp hearts or sesame seeds.