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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 Treats that offer You Power.
Eating healthy foods can make all the difference in the way we feel. Increasing our consumption of well balanced meals while reducing the intake of unhealthy ones plays a role in a more wholesome feeling. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). This can be a problem, however, in terms of eating between goodies. Shopping for goodies can be a challenge because you have countless options. Here are a handful of healthy snacks that can be used when you need a fast pick me up.
Whole grain foods are an excellent choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for lunch. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Deciding on whole grain foods is always better than eating the highly processed grains we commonly find in our grocery stores.
You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.
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 achieve that.
The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:
- Get onion, chopped
- Take garlic, finely diced
- Get cms fresh ginger, finely diced
- Provide coconut oil
- Use sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Get Soy Sauce
- Get zucchini, chopped
- Take dried parsely
- You need dried thyme
- Use water
- Get coconut milk
- Provide coconut yogurt
- Prepare spinach, finely shredded (1 cup)
- Take Salt and pepper
- Prepare 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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