Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegan slow cooker mushroom and spinach soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Vegan Slow Cooker Mushroom and Spinach Soup is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Vegan Slow Cooker Mushroom and Spinach Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook vegan slow cooker mushroom and spinach soup using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:

1. Take onion, chopped
2. Take garlic, finely diced
3. Get cms fresh ginger, finely diced
4. Prepare coconut oil
5. Prepare sliced mushrooms (Go for variety. Brown, Button, Shitake)
6. Get Soy Sauce
7. Get zucchini, chopped
8. Get dried parsely
9. Get dried thyme
10. Get water
11. Make ready coconut milk
12. Make ready coconut yogurt
13. Make ready spinach, finely shredded (1 cup)
14. Prepare Salt and pepper
15. Get Coconut yogurt

Vegan Crockpot Soup and Stew Recipes. This is why a slow cooker can be your best friend. Seitan and vegan sausage combine with Cajun seasoning, garlic, tomatoes, celery, onion, and bell pepper for an easy weeknight jambalaya. "A good meal to freeze and throw back into the slow cooker on a busy day," says Maggie Huffman. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal.

Instructions to make Vegan Slow Cooker Mushroom and Spinach Soup:

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.

Garnish with additional black pepper and chopped fresh thyme, if desired. This Slow Cooker Creamy Tortellini Spinach and Mushroom Soup is the perfect way to warm up this winter. It is loaded with cheese tortellini and is so creamy, dreamy and delightful! 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). Remove turkey wing and bay leaves; discard.

So that’s going to wrap it up for this exceptional food vegan slow cooker mushroom and spinach soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!