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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, cheesy vegetable soup (lactose intollerant friendly). One of my favorites food recipes. This time, I’m gonna 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 foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Cheesy Vegetable Soup (Lactose intollerant friendly) is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have 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. Take 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. Make ready 1 packages Melissa's Extra Firm Tofu
  7. Take 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
  8. Make ready 2 tbsp RealLemon Juice
  9. Take 5 cup Vegetable broth
  10. Prepare 2 medium Handful Spinach Leaves (Powdered)
  11. Prepare Greek seasoning
  12. Make ready basil
  13. Prepare Parsley
  14. Make ready large Handful soy flavor bacon bits
  15. Take 2 tbsp EarthBalance vegan butter
  16. Take 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.

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