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

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cheesy vegetable soup (lactose intollerant friendly). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Cheesy Vegetable Soup (Lactose intollerant friendly) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Cheesy Vegetable Soup (Lactose intollerant friendly) is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Take Broccoli Florets
  2. Get Carrot chips
  3. Make ready handful cauliflower
  4. Get snow peas
  5. Make ready Sugar snap peas
  6. Take Melissa's Extra Firm Tofu
  7. Prepare Daiya Cheddar cheese shreds (vegan, lactose free)
  8. Make ready RealLemon Juice
  9. Take Vegetable broth
  10. Take Handful Spinach Leaves (Powdered)
  11. Prepare Greek seasoning
  12. Get basil
  13. Prepare Parsley
  14. Take Handful soy flavor bacon bits
  15. Take EarthBalance vegan butter
  16. Take 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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