Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vegan slow cooker mushroom and spinach soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Vegan Slow Cooker Mushroom and Spinach Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Vegan Slow Cooker Mushroom and Spinach Soup is something which I have loved my whole life. They are fine and they look fantastic.
In this video I'm showing you how to make heart-warming and delicious vegan ketogenic spinach soup with mushroom and healthy nuts. 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 begin with this particular recipe, we must first prepare a few components. 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:
- Prepare 1 onion, chopped
- Get 4 cloves garlic, finely diced
- Take 2 cms fresh ginger, finely diced
- Take 2 Tbsp coconut oil
- Prepare 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Take 2 Tbsp Soy Sauce
- Prepare 2 zucchini, chopped
- Prepare 1 tsp dried parsely
- Make ready 1 tsp dried thyme
- Get 1.4 litres water
- Prepare 1 can coconut milk
- Prepare 4 Tbsp coconut yogurt
- Prepare 1 bunch spinach, finely shredded (1 cup)
- Get Salt and pepper
- Take to taste Coconut yogurt
In this recipe, slow cooker mushroom soup is being turned up a notch by adding the power of exotic mushrooms! It's such an easy recipe and effortless to make using the slow cooker. This Dried Mushroom Soup has a beautiful, down-to-earth look and it can be served at a casual rustic spread. This slow cooker soup actually starts with a trip to the oven.
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 the onion, garlic, broth, sherry, porcini mushrooms, pepper. 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. Kidney beans and black beans are celebrating their golden age, but white beans should not be forgotten either. Quick and simple vegetarian dinner of grains, mushrooms, and spinach.
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