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Begin by chopping the onions and ginger, then sauté them in olive oil for about 5 minutes.
Next, chop the carrots and add them to the pot along with a whole head of garlic.
Incorporate the thyme, oregano, bay leaves, coriander, fermented turmeric, and black pepper, cooking the mixture for about two minutes.
Add the dehydrated reishi mushrooms and quinoa to the pot.
Stir in the garlic powder and cinnamon, then bring the entire mixture to a boil.
Once boiling, reduce the heat and let it simmer for 20 minutes.
Finally, add the spinach and kale, and finish by topping the soup with lemon juice, cayenne pepper, olive oil, and salt to taste.