Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vegan slow cooker mushroom and spinach soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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. Greek and Simple goes Vegan in this video and I present you the most delicious version of mushroom Greek Magiritsa!
Vegan Slow Cooker Mushroom and Spinach Soup is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Vegan Slow Cooker Mushroom and Spinach Soup is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook vegan slow cooker mushroom and spinach soup using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:
- Take 1 onion, chopped
- Take 4 cloves garlic, finely diced
- Make ready 2 cms fresh ginger, finely diced
- Prepare 2 Tbsp coconut oil
- Take 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Prepare 2 Tbsp Soy Sauce
- Get 2 zucchini, chopped
- Prepare 1 tsp dried parsely
- Get 1 tsp dried thyme
- Get 1.4 litres water
- Make ready 1 can coconut milk
- Prepare 4 Tbsp coconut yogurt
- Take 1 bunch spinach, finely shredded (1 cup)
- Make ready Salt and pepper
- Get to taste Coconut yogurt
This Dried Mushroom Soup has a beautiful, down-to-earth look and it can be served at a casual rustic spread. Slow Cooker Vegan Leek and Potato Soup. This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. Egg, Spinach, and Mushroom Slow Cooker Casserole.
Steps 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.
Slow-cooked marinated mushrooms are a delicious, easy appetizer, and always a favorite! 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. We recommend stirring the spinach in right before. This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma's pot roast.
So that’s going to wrap this up for this special food vegan slow cooker mushroom and spinach soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
