Instructions: In a 10-inch skillet, bring broth to a boil over high heat. Add broccoli, cauliflower, mushrooms, carrots, red pepper, and corn. Return to a boil. Reduce to simmer, cover, and cook until brightly colored and tender, about 10 minutes

Strain, reserve liquid, and transfer vegetables to a serving bowl. Sprinkle with cheese. Serve immediately.

This recipe yields 4 to 6 servings.

Comments: The reserved stock can be frozen for up to four months to be used in other recipes.

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