Hey everyone, 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 food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat. Vegan Slow Cooker Mushroom and Spinach Soup. onion, chopped, garlic, finely diced, cms.
Vegan Slow Cooker Mushroom and Spinach Soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vegan Slow Cooker Mushroom and Spinach Soup is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have 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:
- Prepare 1 onion, chopped
- Prepare 4 cloves garlic, finely diced
- Get 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
- Take 2 zucchini, chopped
- Prepare 1 tsp dried parsely
- Prepare 1 tsp dried thyme
- Make ready 1.4 litres water
- Make ready 1 can coconut milk
- Take 4 Tbsp coconut yogurt
- Get 1 bunch spinach, finely shredded (1 cup)
- Make ready Salt and pepper
- Prepare to taste Coconut yogurt
This mushroom spinach soup is like a shortcut recipe with added nutritional benefits. The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. —Jackie Campbell, Stanhope, New Jersey. Heat olive oil in a large saucepan over medium heat.
Instructions 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.
Add potatoes, carrots, celery, and onion. This Slow Cooker Creamy Tortellini Spinach and Mushroom Soup is the perfect way to warm up this winter. 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). The Best Vegetarian Crock Pot Mushroom Recipes on Yummly
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’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
