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Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan slow cooker mushroom and spinach soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegan Slow Cooker Mushroom and Spinach Soup is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Vegan Slow Cooker Mushroom and Spinach Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

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.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Take 1 onion, chopped
2. Make ready 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. Get 2 Tbsp Soy Sauce
7. Prepare 2 zucchini, chopped
8. Take 1 tsp dried parsely
9. Make ready 1 tsp dried thyme
10. Get 1.4 litres water
11. Take 1 can coconut milk
12. Take 4 Tbsp coconut yogurt
13. Prepare 1 bunch spinach, finely shredded (1 cup)
14. Get Salt and pepper
15. Get to taste Coconut yogurt

Add sliced mushrooms and add soy sauce and herbs and mix. Ingredients of Vegan Slow Cooker Mushroom and Spinach Soup. You need of garlic, finely diced. Prepare of cms fresh ginger, finely diced.

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.

Prepare of sliced mushrooms (Go for variety. Melt the butter in a large pot over medium-high heat. When the butter begins to foam, add the onions, mushrooms, garlic, and a pinch of salt. Sprinkle in the flour, coating the mushroom mixture. Remove lid from crock pot, and let the soup cool.

So that’s going to wrap this up with this exceptional food vegan slow cooker mushroom and spinach soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in 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!