Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vegan slow cooker mushroom and spinach soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vegan Slow Cooker Mushroom and Spinach Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Vegan Slow Cooker Mushroom and Spinach Soup is something which I’ve loved my entire life.
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 particular recipe, we must 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 cook it.
The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:
- Get 1 onion, chopped
- Take 4 cloves garlic, finely diced
- Prepare 2 cms fresh ginger, finely diced
- Prepare 2 Tbsp coconut oil
- Take 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Take 2 Tbsp Soy Sauce
- Get 2 zucchini, chopped
- Take 1 tsp dried parsely
- Get 1 tsp dried thyme
- Take 1.4 litres water
- Get 1 can coconut milk
- Get 4 Tbsp coconut yogurt
- Take 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 for this exceptional food vegan slow cooker mushroom and spinach soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
