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The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:
- Take 1 onion, chopped
- Provide 4 cloves garlic, finely diced
- Get 2 cms fresh ginger, finely diced
- Provide 2 Tbsp coconut oil
- Use 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Use 2 Tbsp Soy Sauce
- Prepare 2 zucchini, chopped
- Take 1 tsp dried parsely
- You need 1 tsp dried thyme
- Take 1.4 litres water
- Prepare 1 can coconut milk
- You need 4 Tbsp coconut yogurt
- Provide 1 bunch spinach, finely shredded (1 cup)
- Prepare Salt and pepper
- Get to taste 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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