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Before you jump to Cheesy Vegetable Soup (Lactose intollerant friendly) recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Explanations Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to cheesy vegetable soup (lactose intollerant friendly) recipe. You can have cheesy vegetable soup (lactose intollerant friendly) using 16 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Cheesy Vegetable Soup (Lactose intollerant friendly):
- Get bunch Broccoli Florets
- Use bunch Carrot chips
- You need large handful cauliflower
- Provide 1 packages snow peas
- Get 1 packages Sugar snap peas
- Use 1 packages Melissa's Extra Firm Tofu
- Use 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
- Use 2 tbsp RealLemon Juice
- Prepare 5 cup Vegetable broth
- Get 2 medium Handful Spinach Leaves (Powdered)
- Get Greek seasoning
- Take basil
- Prepare Parsley
- Prepare large Handful soy flavor bacon bits
- You need 2 tbsp EarthBalance vegan butter
- Take 2 bags Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
Steps to make Cheesy Vegetable Soup (Lactose intollerant friendly):
- Prep. Tofu for use: Slice and press for 45 minutes (to drain water out)
- Cut up the broccoli florets, cauliflower, carrot chips, snow peas, and sugar snap peas into small pieces. Set Aside for now..
- In blender, blend Tofu with vegetable broth and RealLemon Juice. Set aside.
- 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.
- Cook in crockpot for 4 to 5 hours.
- Boil up rice. Remove from baggies and slowly stir into crockpot. Do this when soup is almost done.
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