How to Prepare Perfect Vegan Slow Cooker Mushroom and Spinach Soup

Vegan Slow Cooker Mushroom and Spinach Soup. Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Seitan and vegan sausage combine with Cajun seasoning, garlic, tomatoes, celery, onion, and bell pepper for an easy weeknight jambalaya. "A good meal to freeze and throw back into the slow cooker on a busy day," says Maggie Huffman. The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day.

Open the pot and stir in sour cream and chopped parsley. Turn off the slow cooker and open the lid. Place all ingredients in a slow cooker. You can have Vegan Slow Cooker Mushroom and Spinach Soup using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vegan Slow Cooker Mushroom and Spinach Soup

1. It's 1 of onion, chopped.
2. You need 4 cloves of garlic, finely diced.
3. It's 2 of cms fresh ginger, finely diced.
4. It's 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. It's 2 of zucchini, chopped.
8. You need 1 tsp of dried parsely.
9. It's 1 tsp of dried thyme.
10. It's 1.4 litres of water.
11. It's 1 can of coconut milk.
12. You need 4 Tbsp of coconut yogurt.
13. It's 1 bunch of spinach, finely shredded (1 cup).
14. It's of Salt and pepper.
15. You need to taste of Coconut yogurt.

Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese. From vegan cream of mushroom to slow cooker potato soup, these six plant-based soups are perfect slow cooker recipes for your busy schedule.

Vegan Slow Cooker Mushroom and Spinach Soup step by step

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..

This Slow Cooker Creamy Tortellini Spinach and Mushroom Soup is the perfect way to warm up this winter. It is loaded with cheese tortellini and is so creamy, dreamy and delightful! Just throw it all in your slow cooker, relax under a warm blanket, watch a Netflix marathon, and smell the wonderful aromas (total dreamland scenario here). This was my first use of a new slow cooker and it runs much hotter than my previous one. After two hours, I cooked on low for one hour, then simmer for an hour.