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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cheesy vegetable soup (lactose intollerant friendly). It is one of my favorites food recipes. This time, I am going to make it a little 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 in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Cheesy Vegetable Soup (Lactose intollerant friendly) is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. 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. Get bunch Broccoli Florets
  2. Get bunch Carrot chips
  3. Take large handful cauliflower
  4. Take 1 packages snow peas
  5. Take 1 packages Sugar snap peas
  6. Take 1 packages Melissa's Extra Firm Tofu
  7. Get 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
  8. Take 2 tbsp RealLemon Juice
  9. Get 5 cup Vegetable broth
  10. Take 2 medium Handful Spinach Leaves (Powdered)
  11. Make ready Greek seasoning
  12. Take basil
  13. Take Parsley
  14. Prepare large Handful soy flavor bacon bits
  15. Make ready 2 tbsp EarthBalance vegan butter
  16. Prepare 2 bags Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
Instructions 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’s going to wrap this up for this exceptional food cheesy vegetable soup (lactose intollerant friendly) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!