Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vegan slow cooker mushroom and spinach soup. It is one of my favorites. This time, 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 well liked of current trending foods in the world. It’s 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 have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must 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:
- Get 1 onion, chopped
- Take 4 cloves garlic, finely diced
- Prepare 2 cms fresh ginger, finely diced
- Get 2 Tbsp coconut oil
- Make ready 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Prepare 2 Tbsp Soy Sauce
- Prepare 2 zucchini, chopped
- Get 1 tsp dried parsely
- Take 1 tsp dried thyme
- Make ready 1.4 litres water
- Prepare 1 can coconut milk
- Prepare 4 Tbsp coconut yogurt
- Get 1 bunch spinach, finely shredded (1 cup)
- Take Salt and pepper
- Take to taste Coconut yogurt
Slow cooking this family favorite soup allows all the flavors and spices to. 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.
Steps to make Vegan Slow Cooker Mushroom and Spinach Soup:
- 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.
- Allow to cook slowly through day on low.
- Allow to cool slightly and stir through coconut milk and yogurt.
- Blend about 1/4 of soup and return to thicken soup slightly.
- Add spinach and season to taste. Return to heat til spinach is cooked/softened (about 5-10 min)
- Serve with yogurt drizzled on top with crusty bread of choice.
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 step by step. 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.
So that’s going to wrap it up with this exceptional food vegan slow cooker mushroom and spinach soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
