Cheesy Vegetable Soup (Lactose intollerant friendly)
Cheesy Vegetable Soup (Lactose intollerant friendly)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cheesy vegetable soup (lactose intollerant friendly). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cheesy Vegetable Soup (Lactose intollerant friendly) is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Cheesy Vegetable Soup (Lactose intollerant friendly) is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook cheesy vegetable soup (lactose intollerant friendly) using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Cheesy Vegetable Soup (Lactose intollerant friendly):
  1. Make ready bunch Broccoli Florets
  2. Prepare bunch Carrot chips
  3. Take large handful cauliflower
  4. Take 1 packages snow peas
  5. Take 1 packages Sugar snap peas
  6. Make ready 1 packages Melissa's Extra Firm Tofu
  7. Take 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
  8. Take 2 tbsp RealLemon Juice
  9. Prepare 5 cup Vegetable broth
  10. Prepare 2 medium Handful Spinach Leaves (Powdered)
  11. Prepare Greek seasoning
  12. Make ready basil
  13. Take Parsley
  14. Get large Handful soy flavor bacon bits
  15. Take 2 tbsp EarthBalance vegan butter
  16. Make ready 2 bags Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
Steps to make Cheesy Vegetable Soup (Lactose intollerant friendly):
  1. Prep. Tofu for use: Slice and press for 45 minutes (to drain water out)
  2. Cut up the broccoli florets, cauliflower, carrot chips, snow peas, and sugar snap peas into small pieces. Set Aside for now..
  3. In blender, blend Tofu with vegetable broth and RealLemon Juice. Set aside.
  4. In crockpot add the cut up vegetables (from step 2), blended tofu (from step 3), Greek Seasoning, basil, parsley, soy flavor bacon bits, earthbalance butter, dried spinach leaves (crush them to a powder first.), and Daiya cheddar cheese shreds.
  5. Cook in crockpot for 4 to 5 hours.
  6. Boil up rice. Remove from baggies and slowly stir into crockpot. Do this when soup is almost done.

So that is going to wrap it up for this special food cheesy vegetable soup (lactose intollerant friendly) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!