Simple Way to Make Speedy Cheesy Vegetable Soup (Lactose intollerant friendly)

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, cheesy vegetable soup (lactose intollerant friendly). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

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

The ingredients needed to make Cheesy Vegetable Soup (Lactose intollerant friendly):

1. Prepare bunch Broccoli Florets
2. Prepare bunch Carrot chips
3. Prepare large handful cauliflower
4. Get 1 packages snow peas
5. Make ready 1 packages Sugar snap peas
6. Take 1 packages Melissa's Extra Firm Tofu
7. Prepare 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
8. Make ready 2 tbsp RealLemon Juice
9. Prepare 5 cup Vegetable broth
10. Take 2 medium Handful Spinach Leaves (Powdered)
11. Make ready Greek seasoning
12. Prepare basil
13. Take Parsley
14. Make ready large Handful soy flavor bacon bits
15. Get 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.

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