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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cheesy vegetable soup (lactose intollerant friendly). It is one of my favorites food recipes. This time, I will 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’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Cheesy Vegetable Soup (Lactose intollerant friendly) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have cheesy vegetable soup (lactose intollerant friendly) using 16 ingredients and 6 steps. Here is how you can achieve that.

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

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