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Before you jump to Vegan Slow Cooker Mushroom and Spinach Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

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We hope you got benefit from reading it, now let’s go back to vegan slow cooker mushroom and spinach soup recipe. You can have vegan slow cooker mushroom and spinach soup using 15 ingredients and 8 steps. Here is how you do that.

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

1. Use 1 onion, chopped
2. Prepare 4 cloves garlic, finely diced
3. Prepare 2 cms fresh ginger, finely diced
4. Prepare 2 Tbsp coconut oil
5. Prepare 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
6. Prepare 2 Tbsp Soy Sauce
7. Provide 2 zucchini, chopped
8. Provide 1 tsp dried parsely
9. You need 1 tsp dried thyme
10. You need 1.4 litres water
11. Provide 1 can coconut milk
12. Take 4 Tbsp coconut yogurt
13. Prepare 1 bunch spinach, finely shredded (1 cup)
14. Prepare Salt and pepper
15. Prepare to taste Coconut yogurt

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.

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