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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cheesy vegetable soup (lactose intollerant friendly). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cheesy Vegetable Soup (Lactose intollerant friendly) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Cheesy Vegetable Soup (Lactose intollerant friendly) is something which I’ve loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Cheesy Vegetable Soup (Lactose intollerant friendly):
  1. Get bunch Broccoli Florets
  2. Make ready bunch Carrot chips
  3. Make ready large handful cauliflower
  4. Prepare 1 packages snow peas
  5. Get 1 packages Sugar snap peas
  6. Get 1 packages Melissa's Extra Firm Tofu
  7. Prepare 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
  8. Prepare 2 tbsp RealLemon Juice
  9. Make ready 5 cup Vegetable broth
  10. Get 2 medium Handful Spinach Leaves (Powdered)
  11. Make ready Greek seasoning
  12. Make ready basil
  13. Prepare Parsley
  14. Prepare large Handful soy flavor bacon bits
  15. Prepare 2 tbsp EarthBalance vegan butter
  16. Get 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’s going to wrap it up for this special food cheesy vegetable soup (lactose intollerant friendly) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!