Taste Cooking

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegan slow cooker mushroom and spinach soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vegan Slow Cooker Mushroom and Spinach Soup is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Vegan Slow Cooker Mushroom and Spinach Soup is something that I have loved my entire life.

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To get started with this particular recipe, we have to 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 that.

The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:

1. Prepare 1 onion, chopped
2. Make ready 4 cloves garlic, finely diced
3. Take 2 cms fresh ginger, finely diced
4. Make ready 2 Tbsp coconut oil
5. Get 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
6. Take 2 Tbsp Soy Sauce
7. Prepare 2 zucchini, chopped
8. Get 1 tsp dried parsely
9. Get 1 tsp dried thyme
10. Get 1.4 litres water
11. Make ready 1 can coconut milk
12. Get 4 Tbsp coconut yogurt
13. Take 1 bunch spinach, finely shredded (1 cup)
14. Prepare Salt and pepper
15. Make ready 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:

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’s going to wrap this up with this exceptional food vegan slow cooker mushroom and spinach soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!