Vegan Slow Cooker Mushroom and Spinach Soup
Vegan Slow Cooker Mushroom and Spinach Soup

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegan slow cooker mushroom and spinach soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Vegan Slow Cooker Mushroom and Spinach Soup is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Vegan Slow Cooker Mushroom and Spinach Soup is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have vegan slow cooker mushroom and spinach soup using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:
  1. Get 1 onion, chopped
  2. Make ready 4 cloves garlic, finely diced
  3. Get 2 cms fresh ginger, finely diced
  4. Make ready 2 Tbsp coconut oil
  5. Prepare 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
  6. Prepare 2 Tbsp Soy Sauce
  7. Take 2 zucchini, chopped
  8. Prepare 1 tsp dried parsely
  9. Take 1 tsp dried thyme
  10. Make ready 1.4 litres water
  11. Prepare 1 can coconut milk
  12. Prepare 4 Tbsp coconut yogurt
  13. Take 1 bunch spinach, finely shredded (1 cup)
  14. Make ready Salt and pepper
  15. Prepare to taste Coconut yogurt

Vegan Slow Cooker Mushroom and Spinach Soup instructions Add onion, garlic, ginger and coconut oil to slow cooker on high and allow to soften. Add sliced mushrooms and add soy sauce and herbs and mix. Add zucchini and water, mix and turn down to low. Vegan Slow Cooker Mushroom and Spinach Soup instructions Add onion, garlic, ginger and coconut oil to slow cooker on high and allow to soften.

Steps to make Vegan Slow Cooker Mushroom and Spinach Soup:
  1. Add onion, garlic, ginger and coconut oil to slow cooker on high and allow to soften.
  2. Add sliced mushrooms and add soy sauce and herbs and mix.
  3. Add zucchini and water, mix and turn down to low.
  4. Allow to cook slowly through day on low.
  5. Allow to cool slightly and stir through coconut milk and yogurt.
  6. Blend about 1/4 of soup and return to thicken soup slightly.
  7. Add spinach and season to taste. Return to heat til spinach is cooked/softened (about 5-10 min)
  8. Serve with yogurt drizzled on top with crusty bread of choice.

Add zucchini and water, mix and turn down to low. Vegan Slow Cooker Mushroom and Spinach Soup instructions Add onion, garlic, ginger and coconut oil to slow cooker on high and allow to soften. Add sliced mushrooms and add soy sauce and herbs and mix. Add zucchini and water, mix and turn down to low. Vegan Slow Cooker Mushroom and Spinach Soup.

So that’s going to wrap this up with this exceptional food vegan slow cooker mushroom and spinach soup recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!