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

Hey everyone, hope you are having an incredible 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. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vegan Slow Cooker Mushroom and Spinach Soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Vegan Slow Cooker Mushroom and Spinach Soup is something that I’ve loved my entire life. They are nice and they look fantastic.

Stir in undrained tomatoes, tomato sauce I had read the previous reviews that indicated it might cook faster, and I think if you have a Crock Pot (as opposed to another type of slow cooker). The Vegan Slow Cooker shows you how to create fresh, nourishing cuisine in just two simple steps, using all the healthiest produce, whole grains, and vegan-friendly ingredients found at your local market or farm stand (or home garden!). Author and slow cooker expert Kathy Hester, founder of the blog.

To get started with this recipe, we must first prepare a few components. You can cook 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:
  1. Prepare 1 onion, chopped
  2. Prepare 4 cloves garlic, finely diced
  3. Make ready 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. Prepare 2 zucchini, chopped
  8. Get 1 tsp dried parsely
  9. Make ready 1 tsp dried thyme
  10. Get 1.4 litres water
  11. Get 1 can coconut milk
  12. Prepare 4 Tbsp coconut yogurt
  13. Get 1 bunch spinach, finely shredded (1 cup)
  14. Make ready Salt and pepper
  15. Prepare to taste Coconut yogurt

In this recipe, slow cooker mushroom soup is being turned up a notch by adding the power of exotic mushrooms! Then stir in the fresh mushrooms and sauté for five minutes. It allows some of their moisture to evaporate, soften their texture and intensify their delicate natural flavors. Eggs, cottage cheese, Cheddar, spinach, and mushrooms come together in a vegetarian breakfast entree that's simple to make the night before.

Steps 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.

Reviews for: Photos of Egg, Spinach, and Mushroom Slow Cooker Casserole. Quick and simple vegetarian dinner of grains, mushrooms, and spinach. Pressure Cooker Saag Tofu (Indian Spinach and Tofu). Vegan Stuffed Squash with Brown Rice and Mushrooms. This Slow Cooker Creamy Tortellini Spinach and Mushroom Soup is the perfect way to warm up this winter.

So that is going to wrap it up for this exceptional food vegan slow cooker mushroom and spinach soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!