Hi, I am Jane. Today, we’re going to prepare cheesy vegetable soup (lactose intollerant friendly) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Cheesy Vegetable Soup (Lactose intollerant friendly) Recipe
Cheesy Vegetable Soup (Lactose intollerant friendly) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Cheesy Vegetable Soup (Lactose intollerant friendly) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook 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):
- Take bunch Broccoli Florets
- Get bunch Carrot chips
- Make ready large handful cauliflower
- Prepare 1 packages snow peas
- Take 1 packages Sugar snap peas
- Prepare 1 packages Melissa’s Extra Firm Tofu
- Take 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
- Get 2 tbsp RealLemon Juice
- Make ready 5 cup Vegetable broth
- Prepare 2 medium Handful Spinach Leaves (Powdered)
- Make ready Greek seasoning
- Prepare basil
- Prepare Parsley
- Take large Handful soy flavor bits
- Make ready 2 tbsp EarthBalance vegan butter
- Get 2 bags Uncle Bens Natural Whole Grain Boil in Bag Brown Rice
Instructions 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 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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