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We hope you got insight from reading it, now let’s go back to vegan slow cooker mushroom and spinach soup recipe. 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 cook Vegan Slow Cooker Mushroom and Spinach Soup:
- You need 1 onion, chopped
- Use 4 cloves garlic, finely diced
- Take 2 cms fresh ginger, finely diced
- Provide 2 Tbsp coconut oil
- You need 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Provide 2 Tbsp Soy Sauce
- Provide 2 zucchini, chopped
- Get 1 tsp dried parsely
- You need 1 tsp dried thyme
- You need 1.4 litres water
- Use 1 can coconut milk
- Provide 4 Tbsp coconut yogurt
- Prepare 1 bunch spinach, finely shredded (1 cup)
- Provide Salt and pepper
- Prepare to taste Coconut yogurt
Instructions 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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