Broccoli soup

In the pressure cooker I added:
1/2 bag of frozen broccoli cuts
1 garlic pod
1 small peeled potato
1/2 yellow onion

After it cooked to 1 whistle, I blended the contents with salt, black pepper, and 1/2 container of my vegetable stock. Then heated some olive oil, poured the blender contents, 1/2 cup 1% milk, and chunks of some sharp cheddar. Let the soup cook for 10-15 minutes and its done.

Health benefits:
Broccoli has contents that make it a great defense mechanism against cancers. It also has excellent amounts of Vitamin C, Vitamin A, folic acid, Calcium and fiber it provides.

Calcium keeps your bones healthy, fighting osteoporosis, but also controls high blood pressure and prevents colon cancers.

Vitamin C and A, are antioxidants protecting the body against heart diseases and several cancers. Vitamin C also aids iron absorption preventing cataracts.

The folic acid helps women sustain normal tissue growth and is often used as a supplement when taking birth control pills and during pregnancies.

Being rich in fiber, it enhances the GI tract, and reduces blood cholesterol levels.

It contains the phytonutrients sulforaphane and indoles, which have significant anti-cancer effects. Sulforaphanes helps increase the level of enzymes that block cancer. Research on indole-3-carbinol shows this compound helps deactivate a potent estrogen metabolite (4-hydroxyestrone) that promotes tumor growth, especially in estrogen-sensitive breast cells, while at the same time increasing the level of 2-hydroxyestrone, a form of estrogen that can be cancer-protective. Indole-3-carbinol has been shown to suppress not only breast tumor cell growth, but also cancer cell metastasis (the movement of cancerous cells to other parts of the body).

Resolve to eat more broccoli!