Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Vegan Slow Cooker Mushroom and Spinach Soup. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan Slow Cooker Mushroom and Spinach Soup Recipe.
You can cook Vegan Slow Cooker Mushroom and Spinach Soup using 15 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Vegan Slow Cooker Mushroom and Spinach Soup
- It’s 1 of onion, chopped.
- Prepare 4 cloves of garlic, finely diced.
- Prepare 2 of cms fresh ginger, finely diced.
- Prepare 2 Tbsp of coconut oil.
- Prepare 4 cups of sliced mushrooms (Go for variety. Brown, Button, Shitake).
- Make ready 2 Tbsp of Soy Sauce.
- It’s 2 of zucchini, chopped.
- Take 1 tsp of dried parsely.
- You need 1 tsp of dried thyme.
- Take 1.4 litres of water.
- Prepare 1 can of coconut milk.
- Make ready 4 Tbsp of coconut yogurt.
- Prepare 1 bunch of spinach, finely shredded (1 cup).
- Make ready of Salt and pepper.
- You need to taste of Coconut yogurt.
Vegan Slow Cooker Mushroom and Spinach Soup instructions
- 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..
