How to cook Vegan Slow Cooker Mushroom and Spinach Soup for beginners

Vegan Slow Cooker Mushroom and Spinach Soup - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Vegan Slow Cooker Mushroom and Spinach Soup! A quick and easy dinner that is ready in under 30 minutes!

You can cook Vegan Slow Cooker Mushroom and Spinach Soup with 15 Ingredients and 8 steps. See the following guide!

1. 1 onion, chopped.
2. 4 cloves garlic, finely diced.
3. 2 cms fresh ginger, finely diced.
4. 2 Tbsp coconut oil.
5. 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake).
6. 2 Tbsp Soy Sauce.
7. 2 zucchini, chopped.
8. 1 tsp dried parsely.
9. 1 tsp dried thyme.
10. 1.4 litres water.
11. 1 can coconut milk.
12. 4 Tbsp coconut yogurt.
13. 1 bunch spinach, finely shredded (1 cup).
14. Salt and pepper.
15. to taste Coconut yogurt.

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..