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

Hi everyone, Welcome to my recipe page. Today, I’m gonna show you how to make 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 is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Vegan Slow Cooker Mushroom and Spinach Soup is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook vegan slow cooker mushroom and spinach soup using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:
  1. 1 onion, chopped
  2. 4 cloves garlic, finely diced
  3. 2 cms fresh ginger, finely diced
  4. 2 Tbsp coconut oil
  5. 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
  6. 2 Tbsp Soy Sauce
  7. 2 zucchini, chopped
  8. 1 tsp dried parsely
  9. 1 tsp dried thyme
  10. 1.4 litres water
  11. 1 can coconut milk
  12. 4 Tbsp coconut yogurt
  13. 1 bunch spinach, finely shredded (1 cup)
  14. Salt and pepper
  15. to taste Coconut yogurt
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.

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