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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, vegan slow cooker mushroom and spinach soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

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. This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from the mushrooms and soy sauce.

To get started with this recipe, we must prepare a few components. You can have vegan slow cooker mushroom and spinach soup using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:
  1. Take onion, chopped
  2. Get garlic, finely diced
  3. Get cms fresh ginger, finely diced
  4. Take coconut oil
  5. Prepare sliced mushrooms (Go for variety. Brown, Button, Shitake)
  6. Take Soy Sauce
  7. Take zucchini, chopped
  8. Prepare dried parsely
  9. Prepare dried thyme
  10. Make ready water
  11. Take coconut milk
  12. Take coconut yogurt
  13. Take spinach, finely shredded (1 cup)
  14. Make ready Salt and pepper
  15. Get Coconut yogurt

Author and slow cooker expert Kathy Hester, founder of the blog. If you're a creamed spinach fan and you've missed eating it. You will certainly want to give this recipe a try. I found no problem stuffing it in my pie.

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.

Love vegan slow cooker stew recipes? Get more exciting recipes here on The And because this soup is meat-free, chickpeas boost the protein in this healthy plant-based dish. We recommend stirring the spinach in right before. This slow cooker soup actually starts with a trip to the oven. Kidney beans and black beans are celebrating their golden age, but white beans should not be forgotten either.

So that’s going to wrap this up for this special 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 save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!