Steps to Prepare Homemade Cheesy Vegetable Soup (Lactose intollerant friendly)

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make 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 tasty. This will be really delicious.

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

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. Make ready bunch Broccoli Florets
2. Get bunch Carrot chips
3. Make ready large handful cauliflower
4. Prepare 1 packages snow peas
5. Make ready 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. Prepare 2 tbsp RealLemon Juice
9. Get 5 cup Vegetable broth
10. Make ready 2 medium Handful Spinach Leaves (Powdered)
11. Make ready Greek seasoning
12. Make ready basil
13. Prepare Parsley
14. Get large Handful soy flavor bacon bits
15. Make ready 2 tbsp EarthBalance vegan butter
16. Prepare 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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