A hearty and delicious recipe, this slow cooker wild rice soup is perfect for a winter's day.
Place the olive oil, chopped vegetables, wild rice blend, broth, salt, pepper, and garlic powder in a six quart slow cooker.
Slice the sausages into coins, and then slice each coin in half. Add to the slow cooker.
Put the cover on the slow cooker and set the heat to low. Let the soup cook on low heat for six hours.
After six hours, add the non dairy milk, frozen chopped spinach, and dairy free cheese. Stir well, then cover and let cook for another 20 minutes.
Serve with crackers or a green salad.
Store leftovers in the refrigerator - they should stay fresh for about four days.