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Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan slow cooker mushroom and spinach soup. It is one of my favorites food recipes. For mine, 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 popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Vegan Slow Cooker Mushroom and Spinach Soup is something which I’ve loved my whole life.

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. Vegan Slow Cooker Mushroom and Spinach Soup.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Take 1 onion, chopped
2. Make ready 4 cloves garlic, finely diced
3. Prepare 2 cms fresh ginger, finely diced
4. Make ready 2 Tbsp coconut oil
5. Make ready 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
6. Prepare 2 Tbsp Soy Sauce
7. Take 2 zucchini, chopped
8. Take 1 tsp dried parsely
9. Prepare 1 tsp dried thyme
10. Get 1.4 litres water
11. Prepare 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

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.

Instructions 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.

Add sliced mushrooms and add soy sauce and herbs and mix. Add zucchini and water, mix and turn down to low. 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.

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 your time. I am confident that you can make this at home. There’s gonna be interesting food in 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!