Recipe: Delicious Vegan Slow Cooker Mushroom and Spinach Soup

Vegan Slow Cooker Mushroom and Spinach Soup. Explore Soups Made with Nutrition-Packed Ingredients You Know and Love Today. Add sliced mushrooms and add soy sauce and herbs and mix. Add zucchini and water, mix and turn down to low.

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). Rinse and sort beans; soak according to package directions. From vegan cream of mushroom to slow cooker potato soup, these six plant-based soups are perfect slow cooker recipes for your busy schedule. 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. Prepare 1 of onion, chopped.
2. It's 4 cloves of garlic, finely diced.
3. You need 2 of cms fresh ginger, finely diced.
4. Prepare 2 Tbsp of coconut oil.
5. You need 4 cups of sliced mushrooms (Go for variety. Brown, Button, Shitake).
6. Prepare 2 Tbsp of Soy Sauce.
7. It's 2 of zucchini, chopped.
8. It's 1 tsp of dried parsely.
9. It's 1 tsp of dried thyme.
10. It's 1.4 litres of water.
11. You need 1 can of coconut milk.
12. Prepare 4 Tbsp of coconut yogurt.
13. You need 1 bunch of spinach, finely shredded (1 cup).
14. It's of Salt and pepper.
15. Prepare to taste of Coconut yogurt.

Place all ingredients in a slow cooker. It can be the beginning of a larger meal or the entree itself. Just add crusty bread and a salad. In this recipe, slow cooker mushroom soup is being turned up a notch by adding the power of exotic mushrooms!

Vegan Slow Cooker Mushroom and Spinach Soup instructions

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..

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 serving - it literally takes seconds to wilt. If you don't have a slow cooker at home, a big soup pot will work, too. Just cook over very low heat, reduce the cooking time, and watch over your. The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day.

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