In a large pot over medium heat, add oil. Add onion and salt and saute approximately 3 minutes. Add garlic and ginger and saute 1 minute. Add red pepper flakes and Lion’s Mane and saute 30 seconds.

Add stock and water and increase heat to high. Once boiling, add broccoli and cook 2 to 3 minutes until broccoli is cooked and bright green.

In a high powered blender, add mixture of liquid and broccoli and puree till smooth in batches. After each batch, pour soup into a clean pot or bowl. In last batch, add parsley, mint, maple syrup, zest, and lemon juice.

Combine all batches and eat immediately, store in the refrigerator for up to 1 week, or place in an airtight container and freeze for up to 6 months.