Vegan Slow Cooker Mushroom and Spinach Soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegan slow cooker mushroom and spinach soup. One of my favorites. This time, I’m gonna 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 enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Vegan Slow Cooker Mushroom and Spinach Soup is something which I have loved my whole life.

Browse new releases, best sellers or classics. Free delivery on eligible orders Looking For Vegan Slow Cooker? Vegan Slow Cooker Mushroom and Spinach Soup. A vegetarian lasagna recipe made with a mushroom-spinach-tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Make ready 2 cms fresh ginger, finely diced
  4. Take 2 Tbsp coconut oil
  5. Prepare 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
  6. Get 2 Tbsp Soy Sauce
  7. Get 2 zucchini, chopped
  8. Get 1 tsp dried parsely
  9. Take 1 tsp dried thyme
  10. Get 1.4 litres water
  11. Prepare 1 can coconut milk
  12. Make ready 4 Tbsp coconut yogurt
  13. Prepare 1 bunch spinach, finely shredded (1 cup)
  14. Get Salt and pepper
  15. Take to taste Coconut yogurt

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. Add onion, garlic, ginger and coconut oil to slow cooker on high and allow to soften.

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.

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. Allow to cook slowly through day on low.

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