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Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, vegan slow cooker mushroom and spinach soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Browse new releases, best sellers or classics. Free delivery on eligible orders Looking For Mushroom? Vegan Slow Cooker Mushroom and Spinach Soup. A vegetarian lasagna recipe made with a mushroom-spinach-tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker.

Vegan Slow Cooker Mushroom and Spinach Soup is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Vegan Slow Cooker Mushroom and Spinach Soup is something that I’ve loved my whole life.

To begin 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 it.

The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:

1. Take 1 onion, chopped
2. Take 4 cloves garlic, finely diced
3. Take 2 cms fresh ginger, finely diced
4. Get 2 Tbsp coconut oil
5. Take 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
6. Take 2 Tbsp Soy Sauce
7. Make ready 2 zucchini, chopped
8. Make ready 1 tsp dried parsely
9. Prepare 1 tsp dried thyme
10. Get 1.4 litres water
11. Take 1 can coconut milk
12. Prepare 4 Tbsp coconut yogurt
13. Prepare 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. 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. 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. Allow to cook slowly through day on low.

So that’s going to wrap this up for this special food vegan slow cooker mushroom and spinach soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!