Quickie Cream of Veggie Soup Free PD Recipe Starring Broth Mix

Ingredients:

• 4 cups cruciferous vegetables (broccoli, cauliflower, kale or cabbage), diced or food processed
• Optional one cup of vegetable additions (finely diced onion, carrots, celery or potato)
• 1 cup water
• 4 Tablespoons PD Plant-Based Broth Mix
• 1 teaspoon salt, optional but recommended
• Fresh ground black pepper to taste
• 4 cups (one quart) organic unsweetened plain soy milk

Directions:

1. Read directions and notes for best results
2. Choose pressure cooking or stove top directions

Pressure Cooking Directions:

1. Using an electric pressure cooker, add 1 cup of water to the bowl
2. Place all diced or food processed vegetables on top
3. Secure the lid with the vent closed or in the sealed or down position
4. Set to cook on high pressure for 1 minute
5. Open steam valve manually or with natural release and add broth mix, salt, black pepper and soy milk
6. Stir to incorporate
7. Turn on the sauté or browning function to heat milk broth until hot
8. Stir occasionally while broth is heating and beware that when soy milk heats, it may boil over

Stovetop Directions:

1. Using a stock pot, add 2 cups of water to the pot
2. Place all diced or food processed vegetables on top
3. Secure a lid and simmer on medium heat until vegetables are tender
4. Once vegetables are tender, add broth mix, salt, black pepper and unsweetened plain soy milk
5. Stir to incorporate
6. Uncovered with stove on medium; heat milk broth until hot
7. Stir occasionally while heating; beware that when soy milk heats it may boil over

Starch Energy add-in or alongside suggestions:

1. Pressure Cooked Pasta, rinsed and drained before starting soup, or stovetop cooked pasta
2. Perfectly Cooked Brown Rice
3. Drop & Bake Biscuits
4. Corn Biscuits
5. Baked Tostadas, Baked Tortilla Chips or Homemade Pita Chips
6. Whole Wheat Loaf Bread fresh or toasted from the freezer
7. Everything Bagels
8. Pretzel Rolls
9. Whole Wheat Pita Bread
10. Drop a ramen noodle brick or two into very hot soup and allow four to five minutes to soften and serve

Notes & Pro Tips:

• To maximize the production of the protective phytochemical Sulforaphane, use fresh not frozen cruciferous vegetables and chop or process them 40 minutes before cooking
• I suggest chopping cruciferous vegetables in the morning to start the Sulforaphane production before starting your day, then assemble and cook the soup later for lunch or dinner
• Frozen vegetables can be used in this recipe, but they will not produce Sulforaphane when chopped
• For more information about maximizing Sulforaphane protection, view PD-Ed Lesson #148 – Sulforaphane Protection: Sprouting, Chopping & Maximizing Protection On A Protective Diet
• Four tablespoons is easier to measure and equal to the required 12 teaspoons of PD Broth Mix needed to season six cups liquid into broth
• For faster measuring of PD Broth Mix in other recipes that use four cups or one quart of broth, eight teaspoons of Broth Mix are the same as two tablespoons + two teaspoons Broth Mix
• I suggest preparing a starch option before starting this soup to serve in or along with this quick-prep protective cruciferous vegetable soup
• I could eat this soup daily, and it has become my go-to recipe to clean out the fridge of cruciferous veggie scraps when I’m nearing my fresh restock shopping day
• With this recipe and PD Broth Mix, broccoli is never overlooked in my refrigerator
• This recipe was demonstrated on the stovetop in the Broth Mix Amazon launch video
• It was demonstrated using an Instant Pot pressure cooker in the Camper Van Trip up the coast of California, PD-Ed Lesson # 215 – Glamping On A Protective Diet
• Packaged pre-chopped broccoli slaw makes this soup even faster to prepare

Serving Suggestions:

• Preparing a starch option before starting this soup to serve in or along with is recommended
• I could eat a small serving of this protective soup daily as a starter, or as a main dish with added precooked pasta, Perfectly Cooked Brown Rice or along with Drop & Bake Biscuts, Corn Biscuits or toasted slices of PD Whole Wheat Loaf Bread
• Quickie Cream of Vegetable Soup has become my go-to recipe on clean out the refrigerator day
• If you have one and a half cups of soup left over, toss it the next day into a pound of hot pasta to make a simple protective meal a hungry toddler will devour
• I enjoy the simple Pressure Cooked Pasta dressed with leftover soup, topped with Spice Sauce