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The Chaga mushroom grows on birch trees in colder climates across the Northern Hemisphere. It does not have a uniform shape and resembles a dark chunk of charcoal with a porous texture and its distinguished orange cork like tissue rather than a common mushroom.

Chaga is one of the most nutrient-dense mushrooms on the planet and rich in a wide variety of vitamins, minerals, and nutrients.

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Chaga Mushroom, Red Lentil & Ginger Soup with Red Cabbage & Crispy Kale

Chaga Mushroom, Red Lentil & Ginger Soup with Red Cabbage & Crispy Kale

This Chaga Mushroom, Red Lentil & Ginger Soup with Red Cabbage & Crispy Kale Recipe is the perfect combination of nourishing and flavorful ingredients. The soup is hearty and filling, thanks to the protein-packed red lentils and the earthy Chaga mushroom powder, which is a powerful superfood known for its antioxidant and immune-boosting properties. The ginger adds a warm and spicy kick, while the red cabbage provides a beautiful pop of color and a crunchy texture. And to top it all off, crispy kale leaves are scattered on top of the soup, giving it a satisfying crunch. This soup is not only delicious but also easy to make and perfect for a cozy weeknight dinner or a lazy weekend lunch.


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp grated ginger
  • 1 cup red lentils
  • 6 cups vegetable broth
  • 1 cup chopped red cabbage
  • 1/4 cup Chaga mushroom powder
  • Salt and pepper, to taste
  • 2 cups chopped kale leaves
  • 2 tbsp coconut oil


  1. Heat olive oil in a large pot over medium heat. Add onions and sauté until they become translucent, around 5 minutes.
  2. Add minced garlic and grated ginger, cook for another minute.
  3. Add red lentils, vegetable broth, chopped red cabbage, Chaga mushroom powder, salt, and pepper. Bring to a boil, then reduce heat to low and let it simmer for around 20-25 minutes, until lentils are fully cooked and soft.
  4. While the soup is simmering, preheat the oven to 375°F (190°C). In a large bowl, toss kale with coconut oil, salt, and pepper. Spread the kale in a single layer on a baking sheet and bake for 10-12 minutes, or until crispy.
  5. Once the soup is ready, blend it until smooth with an immersion blender or in batches in a regular blender. Adjust the seasoning if necessary.
  6. Serve hot, garnished with crispy kale.
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