Recipe: Delicious Vegan Slow Cooker Mushroom and Spinach Soup

Vegan Slow Cooker Mushroom and Spinach Soup. There are lots reasons to love your slow cooker. This recipe is one of them. Stir in tomato sauce, tomatoes and Italian seasoning.

Vegan Slow Cooker Mushroom and Spinach Soup With the addition of potatoes, blending the soup together creates an awesome creamy consistency without the addition of milk or cream. My slow cooker and I are the best of frenemies. Fifty percent of the time I make something in it, it turns out great. You can have Vegan Slow Cooker Mushroom and Spinach Soup using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vegan Slow Cooker Mushroom and Spinach Soup

  1. It's 1 of onion, chopped.
  2. Prepare 4 cloves of garlic, finely diced.
  3. It's 2 of cms fresh ginger, finely diced.
  4. It's 2 Tbsp of coconut oil.
  5. Prepare 4 cups of sliced mushrooms (Go for variety. Brown, Button, Shitake).
  6. You need 2 Tbsp of Soy Sauce.
  7. It's 2 of zucchini, chopped.
  8. Prepare 1 tsp of dried parsely.
  9. Prepare 1 tsp of dried thyme.
  10. It's 1.4 litres of water.
  11. It's 1 can of coconut milk.
  12. You need 4 Tbsp of coconut yogurt.
  13. It's 1 bunch of spinach, finely shredded (1 cup).
  14. Prepare of Salt and pepper.
  15. You need to taste of Coconut yogurt.

The other fifty percent, not so much. But if you want to use a smaller type of pasta that doesn't need to be cut, you can always add it to the slow cooker during the last hour of cooking. 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.

Vegan Slow Cooker Mushroom and Spinach Soup step by step

  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..

This slow cooker soup actually starts with a trip to the oven. Add the onion, garlic, broth, sherry, porcini mushrooms, pepper. It has made two other appearances at Souper Sundays, (The New Moosewood Cookbook version, and my favorite So when I saw a version of the Moosewood recipe in The Vegetarian Slow Cooker by Kathy Hester, I knew I had to try i… Vegan Mushroom Barley Soup! Add soy sauce, balsamic, a mix of dried and fresh mushrooms, and spinach for a modern take on this classic recipe. Love vegan slow cooker stew recipes?

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