Vegan Slow Cooker Mushroom and Spinach Soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vegan slow cooker mushroom and spinach soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Vegan Slow Cooker Mushroom and Spinach Soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Vegan Slow Cooker Mushroom and Spinach Soup is something which I’ve loved my whole life.

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

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

Slow cooking this family favorite soup allows all the flavors and spices to. 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.

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 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 step by step. 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.

So that is going to wrap this up with this special 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 interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!