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

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

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

To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan slow cooker mushroom and spinach soup using 15 ingredients and 8 steps. Here is how you can achieve it.

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

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

Just add your ingredients into your slow-cooker and like magic, you'll have a delicious soup. These soups are packed with tons of vegetables and proteins like beans and tofu. Recipes like Slow-Cooker Mushroom Soup with Sherry and Lentil & Root Veggie Soup are hearty, warm and perfect for the fall season. This Slow Cooker Creamy Tortellini Spinach and Mushroom Soup is the perfect way to warm up this winter.

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.

It is loaded with cheese tortellini and is so creamy, dreamy and delightful! Just throw it all in your slow cooker, relax under a warm blanket, watch a Netflix marathon, and smell the wonderful aromas (total dreamland scenario here). Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired. Remove turkey wing and bay leaves; discard.

So that’s going to wrap it up for this exceptional food vegan slow cooker mushroom and spinach soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!