Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan slow cooker mushroom and spinach soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan Slow Cooker Mushroom and Spinach Soup is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Vegan Slow Cooker Mushroom and Spinach Soup is something that I have loved my whole life. They’re fine and they look wonderful.
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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:
- Make ready 1 onion, chopped
- Prepare 4 cloves garlic, finely diced
- Prepare 2 cms fresh ginger, finely diced
- Get 2 Tbsp coconut oil
- Get 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Make ready 2 Tbsp Soy Sauce
- Prepare 2 zucchini, chopped
- Prepare 1 tsp dried parsely
- Get 1 tsp dried thyme
- Take 1.4 litres water
- Get 1 can coconut milk
- Prepare 4 Tbsp coconut yogurt
- Prepare 1 bunch spinach, finely shredded (1 cup)
- Take Salt and pepper
- Prepare 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. Vegan Slow Cooker Mushroom and Spinach Soup instructions 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:
- 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 zucchini and water, mix and turn down to low. 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.
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