Recipe: Yummy Vegan Slow Cooker Mushroom and Spinach Soup

Vegan Slow Cooker Mushroom and Spinach Soup. This easy, healthy, creamy slow cooker Asparagus, Spinach, and Potato Soup is filled with bright green This soup is delicious and super creamy, yet vegan! With the addition of potatoes, blending the soup together creates an awesome creamy consistency without the addition of milk or cream. Cooking lasagna in your slow cooker rather than in the oven keeps it super moist and cheesy--just like lasagna should be.

It has an earthy, nutty flavor and a chewy texture that works well in everything from winter soups to hearty salads. 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. You can cook Vegan Slow Cooker Mushroom and Spinach Soup using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vegan Slow Cooker Mushroom and Spinach Soup

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

We recommend stirring the spinach in right before. Slow Cooker Loaded Vegan Veggie Soup. This soup is practically a produce aisle in a pot. Canned tomato sauce adds tangy umami, while corn adds a This easy vegan taco soup is similar to chicken tortilla soup, but gets its flavor from spices and other plant-based ingredients (including meatless beef.

Vegan Slow Cooker Mushroom and Spinach Soup instructions

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..

Eggs, cottage cheese, Cheddar, spinach, and mushrooms come together in a vegetarian breakfast entree that's simple to make the night before. This chili is a quick and easy vegan recipe that feeds a crowd. It gets both its protein and its thickness from quinoa, and This soup is simple, but it's also incredibly filling and nutritious. All you do is chop the ingredients and throw them in the slow cooker - hours later, you. Fresh mushrooms have a very high water content, so a quick blast in a hot oven removes.

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