How to Cook Vegan Slow Cooker Mushroom and Spinach Soup

When you recognize the principles of cooking, it could be this a releasing and rewarding experience to create a simply tasty baked or baked product. The scents on your home as well as the faces of the men and women who you share it together are priceless. We need this Vegan Slow Cooker Mushroom and Spinach Soup dish will certainly offer a bit of suggestion for you to you to find yourself having an extraordinary cook.

1. Ingredients of Vegan Slow Cooker Mushroom and Spinach Soup

2. Vegan Slow Cooker Mushroom and Spinach Soup instructions

Vegan Slow Cooker Mushroom and Spinach Soup.

Cooking Tips

You may know that placing the appropriate oil from the skillet can keep food from burning and sticking. Like if you coat food with oil before baking it. The oil will give it a delectable taste. When cooking over high heat such as sautéing and grilling, then choose soy and vegetable oils. If you're cooking in a low temperature or for producing salads and sauces, attempt olive or coconut oil.

You can cook Vegan Slow Cooker Mushroom and Spinach Soup using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vegan Slow Cooker Mushroom and Spinach Soup

1. You need 1 of onion, chopped.
2. You need 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. Prepare 2 of zucchini, chopped.
8. Prepare 1 tsp of dried parsely.
9. You need 1 tsp of dried thyme.
10. Prepare 1.4 litres of water.
11. It's 1 can of coconut milk.
12. Prepare 4 Tbsp of coconut yogurt.
13. Prepare 1 bunch of spinach, finely shredded (1 cup).
14. It's of Salt and pepper.
15. It's to taste of Coconut yogurt.

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..

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