Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vegan slow cooker mushroom and spinach soup. One of my favorites. This time, I’m gonna make it a little 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. Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal This slow cooker spinach-artichoke dip is easy to make and delicious!
Vegan Slow Cooker Mushroom and Spinach Soup is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Vegan Slow Cooker Mushroom and Spinach Soup is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have vegan slow cooker mushroom and spinach soup using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:
- Make ready 1 onion, chopped
- Get 4 cloves garlic, finely diced
- Take 2 cms fresh ginger, finely diced
- Prepare 2 Tbsp coconut oil
- Prepare 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Take 2 Tbsp Soy Sauce
- Get 2 zucchini, chopped
- Prepare 1 tsp dried parsely
- Prepare 1 tsp dried thyme
- Get 1.4 litres water
- Make ready 1 can coconut milk
- Prepare 4 Tbsp coconut yogurt
- Prepare 1 bunch spinach, finely shredded (1 cup)
- Take Salt and pepper
- Prepare to taste Coconut yogurt
The Recipe: Lentil Soup with Coconut, Spinach, and Lime. The Hero Ingredient: Although lentils Why We Love It: This vegetarian slow cooker recipe is also vegan and gluten-free when served with cauliflower rice. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and They shrink down considerably when cooking.
Instructions 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.
I thought the soup had great depth of flavor and was extremely hardy and filling. Cooking made easy!! different slow cooker soups (for example minestrone and pumpkin soup). hot drinks (mulled apple cider and cranberry apple cider) - both perfect for winter. Try cooking low and slow to bring out all the flavors in these slow cooker vegan dinners. If you want more of Tasty, check out our merch here. The Vegan Slow Cooker shows you how to create fresh, nourishing cuisine in just two simple steps, using all the healthiest produce, whole grains, and vegan-friendly ingredients found at your local market or farm stand (or home garden!).
So that’s going to wrap this up with this exceptional food vegan slow cooker mushroom and spinach soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
