Recipe: Perfect Vegan Slow Cooker Mushroom and Spinach Soup

Vegan Slow Cooker Mushroom and Spinach Soup. This Smooth, Flavorful Soup Features an Assortment Of Your Favorite Mushrooms. 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). Soup is such a comforting meal. It can be the beginning of a larger meal or the entree itself. 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. It's 2 of cms fresh ginger, finely diced.
4. You need 2 Tbsp of coconut oil.
5. It's 4 cups of sliced mushrooms (Go for variety. Brown, Button, Shitake).
6. Prepare 2 Tbsp of Soy Sauce.
7. You need 2 of zucchini, chopped.
8. You need 1 tsp of dried parsely.
9. It's 1 tsp of dried thyme.
10. You need 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.

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! Rinse and sort beans; soak according to package directions. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in 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..

Pour vegetable broth over vegetable mixture. Place all ingredients in a slow cooker. Gazpacho Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup. 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.