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

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, vegan slow cooker mushroom and spinach soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Vegan Slow Cooker Mushroom and Spinach Soup is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Vegan Slow Cooker Mushroom and Spinach Soup is something which I’ve loved my whole life. They are fine and they look wonderful.

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

Vegan Slow Cooker Mushroom and Spinach Soup. Here is how you achieve it. Ingredients of Vegan Slow Cooker Mushroom and Spinach Soup. Here is how you cook that.

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.

I use red lentils a lot in my cooking. I add them to soups, like my fridge lentil soup, I add them to pies, like my red lentil shepherd's pie and I make the most heavenly spinach and coconut dal with them. They are a great staple to keep stocked up. The best thing about them is they don't need any soaking or pre-cooking, you just throw them in. Remove turkey wing and bay leaves; discard.

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