Vegan Slow Cooker Mushroom and Spinach Soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make 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 will be really delicious.

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Vegan Slow Cooker Mushroom and Spinach Soup is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Vegan Slow Cooker Mushroom and Spinach Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must 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. Take 4 cloves garlic, finely diced
  3. Get 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. Prepare 2 zucchini, chopped
  8. Prepare 1 tsp dried parsely
  9. Make ready 1 tsp dried thyme
  10. Take 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. Take Salt and pepper
  15. Make ready to taste Coconut yogurt

Get of cms fresh ginger, finely diced. Take of sliced mushrooms (Go for variety. 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.

Instructions 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.

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. A vegetarian lasagna recipe made with a mushroom-spinach-tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker.

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 am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!