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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vegan slow cooker mushroom and spinach soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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

Get ready for an easy fall meal with these vegetarian slow-cooker soup recipes. Just add your ingredients into your slow-cooker and like magic, you'll have a delicious soup. These soups are packed with tons of vegetables and proteins like beans and tofu.

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

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

Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese. It's officially soup season and we've pulled together our best slow-cooker soup recipes. Whether it's a light, broth-based soup or a hearty stew, these recipes are perfect for dinner.

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