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Ingredient
Vegan Slow Cooker Mushroom and Spinach Soup
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Ingredient
4 cloves
garlic, finely diced
2 Tbsp
coconut oil
2 Tbsp
Soy Sauce
1 tsp
dried parsely
1 tsp
dried thyme
1.4 litres
water
1 can
coconut milk
4 Tbsp
coconut yogurt
1 bunch
spinach, finely shredded (1 cup)
to taste
Coconut yogurt
Cooking instructions
* Step 1
Add onion, garlic, ginger and coconut oil to slow cooker on high and allow to soften.
* Step 2
Add sliced mushrooms and add soy sauce and herbs and mix.
* Step 3
Add zucchini and water, mix and turn down to low.
* Step 4
Allow to cook slowly through day on low.
* Step 5
Allow to cool slightly and stir through coconut milk and yogurt.
* Step 6
Blend about 1/4 of soup and return to thicken soup slightly.
* Step 7
Add spinach and season to taste. Return to heat til spinach is cooked/softened (about 5-10 min)
* Step 8
Serve with yogurt drizzled on top with crusty bread of choice.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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