Taste Cooking

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegan slow cooker mushroom and spinach soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Browse new releases, best sellers or classics. Free delivery on eligible orders Looking For Mushroom? 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.

Vegan Slow Cooker Mushroom and Spinach Soup is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Vegan Slow Cooker Mushroom and Spinach Soup is something that I have loved my entire life. They’re fine and they look wonderful.

To begin 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 cook it.

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

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

So that’s going to wrap this up for this exceptional food vegan slow cooker mushroom and spinach soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!