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Vegan Slow Cooker Mushroom and Spinach Soup
Vegan Slow Cooker Mushroom and Spinach Soup

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Fish is more or less the healthiest food you can include in your diet. You’re probably already aware of this since your doctor has advised you to ingest some fish two times or threee times each week. This is basically true if you have problems with your heart or if your heart is not healthy. Fact: Fish contains lots of Omega 3’s which work to process cholesterol and transform it into healthy energy. Try eating fish in two meals during each week.

There are lots of foods that are great for your body. No doubt, the foods listed in this article can help your body in numerous ways. They are essentially wonderful, though, for improving your heart health. Try to begin consuming these foods every day. Your heart will greatly benefit from it!

We hope you got insight 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 do it.

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

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