Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan slow cooker mushroom and spinach soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegan Slow Cooker Mushroom and Spinach Soup is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Vegan Slow Cooker Mushroom and Spinach Soup is something which I have loved my entire life. They’re nice 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 cook it.
The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:
- Make ready 1 onion, chopped
- Take 4 cloves garlic, finely diced
- Take 2 cms fresh ginger, finely diced
- Make ready 2 Tbsp coconut oil
- Take 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Make ready 2 Tbsp Soy Sauce
- Make ready 2 zucchini, chopped
- Prepare 1 tsp dried parsely
- Make ready 1 tsp dried thyme
- Take 1.4 litres water
- Get 1 can coconut milk
- Prepare 4 Tbsp coconut yogurt
- Get 1 bunch spinach, finely shredded (1 cup)
- Prepare Salt and pepper
- Make ready to taste Coconut yogurt
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.
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