Recipe: Tasty Cheesy Vegetable Soup (Lactose intollerant friendly)

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Cheesy Vegetable Soup (Lactose intollerant friendly)

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One way to deal with this to start seeing some results is to realize that you do not have to alter everything immediately or that you should altogether get rid of certain foods from your diet. If you desire to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. As you become accustomed to the taste of healthy foods, you will realize that you’re eating more healthily than before. Over time, your eating habits will change and your new eating habits will totally replace the way you ate before.

To sum up, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to cheesy vegetable soup (lactose intollerant friendly) recipe. You can cook cheesy vegetable soup (lactose intollerant friendly) using 16 ingredients and 6 steps. Here is how you achieve it.

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

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