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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 Make Healthy Eating A Part of Your Life.
Healthy eating is now a great deal more popular than it used to be and rightfully so. There are a lot of diseases related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Wherever you look, people are encouraging you to live a healthier way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. It is likely that lots of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, merely making a couple of modest changes can positively affect daily eating habits.
One way to approach this to start seeing some results is to understand that you do not have to alter everything instantly or that you have to altogether do away with certain foods from your diet. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. Sooner or later, you will probably discover that you will eat more and more healthy food as your taste buds become accustomed to the change. Over time, your eating habits will change and your new eating habits will totally replace the way you ate before.
Thus, it should be quite obvious that it’s not hard to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to vegan slow cooker mushroom and spinach soup recipe. To cook vegan slow cooker mushroom and spinach soup you only need 15 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Vegan Slow Cooker Mushroom and Spinach Soup:
- Provide 1 onion, chopped
- Use 4 cloves garlic, finely diced
- Get 2 cms fresh ginger, finely diced
- Provide 2 Tbsp coconut oil
- Prepare 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Get 2 Tbsp Soy Sauce
- You need 2 zucchini, chopped
- Get 1 tsp dried parsely
- Get 1 tsp dried thyme
- Take 1.4 litres water
- Use 1 can coconut milk
- Provide 4 Tbsp coconut yogurt
- Get 1 bunch spinach, finely shredded (1 cup)
- Use Salt and pepper
- Provide to taste Coconut yogurt
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.
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