Hi, I am Clara. Today, I’m gonna show you how to make cheesy vegetable soup (lactose intollerant friendly) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look 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 well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Cheesy Vegetable Soup (Lactose intollerant friendly) is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook cheesy vegetable soup (lactose intollerant friendly) using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy Vegetable Soup (Lactose intollerant friendly):
- Get bunch Broccoli Florets
- Prepare bunch Carrot chips
- Take large handful cauliflower
- Take 1 packages snow peas
- Prepare 1 packages Sugar snap peas
- Take 1 packages Melissa’s Extra Firm Tofu
- Make ready 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
- Prepare 2 tbsp RealLemon Juice
- Make ready 5 cup Vegetable broth
- Prepare 2 medium Handful Spinach Leaves (Powdered)
- Get Greek seasoning
- Take basil
- Make ready Parsley
- Make ready large Handful soy flavor bits
- Take 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.
So that’s going to wrap this up for this exceptional dish cheesy vegetable soup (lactose intollerant friendly) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
