Serves 4 – 6

1 tablespoon organic extra virgin coconut oil (such as Barlean’s)
1 whole garlic bulb, minced
1 Spanish onion, finely chopped
3.5 ounces shitake mushrooms, cut into bite sized pieces (use kitchen shears for cutting)
3.5 ounces maitake mushrooms, cut into bite-sized pieces (use kitchen shears for cutting)
2 teaspoons turmeric
Freshly ground black pepper, to taste
Unrefined sea salt to taste (such as Real Salt)
1 medium-sized leek, thinly sliced
3 cups chopped carrots
½ cup miso paste (such as Miso Master brand “Sweet White Miso”)
10 cups water
Juice from 1 whole lemon
2 teaspoons lemon zest
3 tablespoons chopped fresh tarragon
1 cup chopped fresh parsley
5 large handfuls chopped kale
Heat the oil in a large heavy saucepan over medium heat. Add the garlic and onion; sauté 3-4 minutes, or until onion softens. Add the shitake and maitake mushrooms; sauté 2-3 minutes, until mushrooms soften. Sprinkle turmeric, pepper and salt on mushrooms.
Add the leeks and carrots and sauté 3 -4 minutes, or until leeks and carrots soften.
Dissolve the miso paste in 2 cups of very hot water and add the miso-water mixture to the saucepan with the vegetables. Add the remaining 8 cups of water and bring to a simmer.
Add the lemon juice, lemon zest, tarragon, parsley and kale. Reduce heat to low-medium and simmer soup for 10 minutes, until greens are very wilted. Adjust seasoning. Serve warm.