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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. To cook cheesy vegetable soup (lactose intollerant friendly) you only need 16 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Cheesy Vegetable Soup (Lactose intollerant friendly):
- Prepare bunch Broccoli Florets
- Use bunch Carrot chips
- Use large handful cauliflower
- Provide 1 packages snow peas
- Prepare 1 packages Sugar snap peas
- Get 1 packages Melissa's Extra Firm Tofu
- Use 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
- Provide 2 tbsp RealLemon Juice
- Use 5 cup Vegetable broth
- Provide 2 medium Handful Spinach Leaves (Powdered)
- Get Greek seasoning
- You need basil
- Prepare Parsley
- Take large Handful soy flavor bacon bits
- Use 2 tbsp EarthBalance vegan butter
- Take 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 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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