Cheesy Vegetable Soup (Lactose intollerant friendly)

• bunch Broccoli Florets
• bunch Carrot chips
• large handful cauliflower
• 1 packages snow peas
• 1 packages Sugar snap peas
• 1 packages Melissa's Extra Firm Tofu
• 2 cup Daiya Cheddar cheese shreds (vegan, lactose free)
• 2 tbsp RealLemon Juice
• 5 cup Vegetable broth
• 2 medium Handful Spinach Leaves (Powdered)
• large Handful soy flavor bacon bits
• 2 tbsp EarthBalance vegan butter
• 2 bags Uncle Bens Natural Whole Grain Boil in Bag Brown Rice

1. Prep.
2. Tofu for use: Slice and press for 45 minutes (to drain water out)
3. Cut up the broccoli florets, cauliflower, carrot chips, snow peas, and sugar snap peas into small pieces.
4. Set Aside for now..
5. In blender, blend Tofu with vegetable broth and RealLemon Juice.
6. Set aside.
7. 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.
8. ), and Daiya cheddar cheese shreds.
9. Cook in crockpot for 4 to 5 hours.
10. Boil up rice.
11. Remove from baggies and slowly stir into crockpot.
12. Do this when soup is almost done.

broccoli florets, carrot chips, handful cauliflower, snow peas, sugar snap peas, cheddar cheese shreds, reallemon juice, vegetable broth, handful spinach, handful soy flavor, butter, grain boil

Taken from cookpad.com/us/recipes/358315-cheesy-vegetable-soup-lactose-intollerant-friendly (may not work)