Recipe: Perfect 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.

This easy, healthy, creamy slow cooker Asparagus, Spinach, and Potato Soup is filled with bright green This soup is delicious and super creamy, yet vegan! 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. You can have Vegan Slow Cooker Mushroom and Spinach Soup using 15 ingredients and 8 steps. Here is how you cook 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. 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. Prepare 2 of zucchini, chopped.
8. You need 1 tsp of dried parsely.
9. Prepare 1 tsp of dried thyme.
10. Prepare 1.4 litres of water.
11. You need 1 can of coconut milk.
12. It's 4 Tbsp of coconut yogurt.
13. It's 1 bunch of spinach, finely shredded (1 cup).
14. Prepare of Salt and pepper.
15. It's to taste of Coconut yogurt.

Fifty percent of the time I make something in it, it turns out great. 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.

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..

Heat oil in large skillet over medium-high heat. Eggs, cottage cheese, Cheddar, spinach, and mushrooms come together in a vegetarian breakfast entree that's simple to make the night before. Reviews for: Photos of Egg, Spinach, and Mushroom Slow Cooker Casserole. 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.

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