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Before you jump to Vegan Slow Cooker Mushroom and Spinach Soup recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
Most of us think that comfort foods are bad for us and that we must keep away from them. However, if your comfort food is candy or junk food this might be true. Other times, comfort foods can be very nourishing and good for us to eat. Several foods actually do elevate your mood when you consume them. When you feel a little down and are in need of an emotional pick-me-up, test out some of these.
Eggs, would you believe, are wonderful for helping you fight depression. Just see to it that you do not toss the yolk. Every time you would like to cheer yourself up, the egg yolk is the most essential part of the egg. Eggs, the egg yolk in particular, are rich in B vitamins. B vitamins can truly help you raise your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that dictate your mood–work better. Eat a couple of eggs to cheer up!
See, you don’t need to eat all that junk food when you want to feel better! Go with these hints instead!
We hope you got benefit from reading it, now let’s go back to vegan slow cooker mushroom and spinach soup recipe. You can have vegan slow cooker mushroom and spinach soup using 15 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Vegan Slow Cooker Mushroom and Spinach Soup:
- Use onion, chopped
- Provide garlic, finely diced
- You need cms fresh ginger, finely diced
- Prepare coconut oil
- Get sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Prepare Soy Sauce
- Provide zucchini, chopped
- You need dried parsely
- Prepare dried thyme
- Provide water
- You need coconut milk
- Get coconut yogurt
- Take spinach, finely shredded (1 cup)
- Use Salt and pepper
- Get 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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