Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegan slow cooker mushroom and spinach soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Vegan Slow Cooker Mushroom and Spinach Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Vegan Slow Cooker Mushroom and Spinach Soup is something which I have loved my whole life. They are fine and they look wonderful.
Vegan Slow Cooker Mushroom and Spinach Soup. A vegetarian lasagna recipe made with a mushroom-spinach-tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker. Heat oil in large skillet over medium-high heat.
To get started with this recipe, we have to first 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 that.
The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:
- Take 1 onion, chopped
- Make ready 4 cloves garlic, finely diced
- Get 2 cms fresh ginger, finely diced
- Prepare 2 Tbsp coconut oil
- Make ready 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Prepare 2 Tbsp Soy Sauce
- Make ready 2 zucchini, chopped
- Make ready 1 tsp dried parsely
- Prepare 1 tsp dried thyme
- Make ready 1.4 litres water
- Prepare 1 can coconut milk
- Make ready 4 Tbsp coconut yogurt
- Prepare 1 bunch spinach, finely shredded (1 cup)
- Get Salt and pepper
- Take to taste Coconut yogurt
Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese. Vegan cream of mushroom has that thick texture and subtle flavor many folks find comforting in the cold season.
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.
Part of what makes this stew so easy is that it's a crockpot "dump meal" or a slow cooker freezer meal or whatever prepped-in-advance title you want to give it. This slow-cooker soup is my secret weapon on busy days. This soup could be compared to cream of mushroom soup, but it's not exactly the same. Cream of mushroom soup can be very time-consuming to make. This mushroom spinach soup is like a shortcut recipe with added nutritional benefits.
So that’s going to wrap this up with this special food vegan slow cooker mushroom and spinach soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
