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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 Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is now a good deal more popular than before and rightfully so. Poor diet is one factor in illnesses such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get people to follow a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically believe that healthy diets call for much work and will significantly change how they live and eat. It is possible, though, to make several simple changes that can start to make a difference to our daily eating habits.
Initially, you will need to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your basket that you no longer want to eat. For example, has it crossed your mind to check how much sugar and salt are in your favorite cereal? One heart-healthy substitute that can give you a good start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.
As you can see, it is easy to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to vegan slow cooker mushroom and spinach soup recipe. To make vegan slow cooker mushroom and spinach soup you need 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Vegan Slow Cooker Mushroom and Spinach Soup:
- Provide onion, chopped
- You need garlic, finely diced
- Take cms fresh ginger, finely diced
- Provide coconut oil
- Prepare sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Provide Soy Sauce
- Prepare zucchini, chopped
- You need dried parsely
- Prepare dried thyme
- Use water
- Use coconut milk
- Provide coconut yogurt
- Use spinach, finely shredded (1 cup)
- Provide Salt and pepper
- You need Coconut yogurt
Steps 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.
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