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

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vegan slow cooker mushroom and spinach soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Vegan Slow Cooker Mushroom and Spinach Soup is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Vegan Slow Cooker Mushroom and Spinach Soup is something that I’ve loved my entire life.

Vegan Slow Cooker Mushroom and Spinach Soup. Here is how you cook it. Ingredients of Vegan Slow Cooker Mushroom and Spinach Soup.

To begin with this 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 it.

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. 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. Get 1 tsp dried thyme
  10. Get 1.4 litres water
  11. Make ready 1 can coconut milk
  12. Prepare 4 Tbsp coconut yogurt
  13. Make ready 1 bunch spinach, finely shredded (1 cup)
  14. Prepare Salt and pepper
  15. Take to taste Coconut yogurt

This soup could be compared to cream of mushroom soup, but it's not exactly the same. 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.

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.

For the soup: 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. Just cook over very low heat, reduce the cooking time, and watch over your. Seitan and vegan sausage combine with Cajun seasoning, garlic, tomatoes, celery, onion, and bell pepper for an easy weeknight jambalaya. "A good meal to freeze and throw back into the slow cooker on a busy day," says Maggie Huffman.

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