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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, vegan slow cooker mushroom and spinach soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vegan Slow Cooker Mushroom and Spinach Soup Nutricious and Delicious. Vegan Slow Cooker Mushroom and Spinach Soup. Here is how you cook that.

Vegan Slow Cooker Mushroom and Spinach Soup is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Vegan Slow Cooker Mushroom and Spinach Soup is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. 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. Make ready 4 cloves garlic, finely diced
  3. Make ready 2 cms fresh ginger, finely diced
  4. Get 2 Tbsp coconut oil
  5. Prepare 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
  6. Get 2 Tbsp Soy Sauce
  7. Prepare 2 zucchini, chopped
  8. Prepare 1 tsp dried parsely
  9. Prepare 1 tsp dried thyme
  10. Prepare 1.4 litres water
  11. Get 1 can coconut milk
  12. Take 4 Tbsp coconut yogurt
  13. Take 1 bunch spinach, finely shredded (1 cup)
  14. Make ready Salt and pepper
  15. Get to taste Coconut yogurt

Cream of mushroom soup can be very time-consuming to make. This mushroom spinach soup is like a shortcut recipe with added nutritional benefits. Remove lid from crock pot, and let the soup cool. For the soup: Crock Pot Spinach-Tomato-Vegetable Soup.

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.

Place all ingredients in a slow cooker. And because this soup is meat-free, chickpeas boost the protein in this healthy plant-based dish. We recommend stirring the spinach in right before serving - it literally takes seconds to wilt. If you don't have a slow cooker at home, a big soup pot will work, too. Fill blender halfway with the vegetables and broth.

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