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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 cook vegan slow cooker mushroom and spinach soup using 15 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Vegan Slow Cooker Mushroom and Spinach Soup:
- Provide onion, chopped
- Prepare garlic, finely diced
- Provide cms fresh ginger, finely diced
- Use coconut oil
- Provide sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Take Soy Sauce
- Take zucchini, chopped
- You need dried parsely
- Prepare dried thyme
- Use water
- You need coconut milk
- Take coconut yogurt
- Provide spinach, finely shredded (1 cup)
- You need Salt and pepper
- Use 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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