Creamy Broccoli Soup with Cheesy Macaroni

Name: Creamy Broccoli Soup with Cheesy Macaroni
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Mediterranean
Ingredients: extra-virgin olive oil; 1 brown onion, diced; 2 garlic cloves, chopped; 1 teaspoon fennel seeds; 2 small broccoli heads (about 750g), cut into florets and stems trimmed and roughly chopped; 1.25 liters vegetable stock; 340g silken tofu, crumbled; handful of basil leaves, sliced; sea salt and black pepper; 300g macaroni; 100g mascarpone; 120g grated cheddar; sea salt and black pepper

10 steps

Prep:20minCook:40min

Broccoli is my favorite vegetable and it is the one I turn to constantly for a hearty, comforting, yet healthy meal. This is my take on the classic 'cream of broccoli' soup, but without the cream! Instead, I use tofu to deliver a rich yet undeniably delicate creaminess to this soup. The lightness of the soup is unashamedly counterbalanced by the cheeky mac and cheese topping, adding an indulgent edge to this otherwise virtuous dish. Use whatever small pasta you have in your pantry for the cheesy pasta, and for vegans, you can omit the pasta altogether, or simply dress it in olive oil and salt for a dish that is equally delicious.

Updated at: Thu, 17 Aug 2023 02:49:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories658.5 kcal (33%)

Total Fat29.3 g (42%)

Carbs72.4 g (28%)

Sugars8.7 g (10%)

Protein28.1 g (56%)

Sodium1340.6 mg (67%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

extra-virgin olive oil

1 teaspoonfennel seeds

750gbroccoli

small, cut into florets and stems trimmed and roughly chopped

1.25 litersvegetable stock

340gsilken tofu

cheesy macaroni

300gmacaroni

100gmascarpone

120gcheddar

grated

sea salt

black pepper

Instructions

Step 1

Heat a drizzle of olive oil in a large casserole dish or saucepan over a medium heat. Add the onion, garlic, and fennel seeds and cook for 3-4 minutes, until softened.

Step 2

Add the broccoli florets and stems and cook for 5 minutes, to char the broccoli slightly.

Step 3

Add the stock and bring to the boil, then reduce the heat to a gentle simmer and cook for 5-7 minutes, until the broccoli is tender.

Step 4

Stir in the tofu and season with sea salt and black pepper.

Step 5

Meanwhile, for the cheesy macaroni, bring a pot of salted water to the boil and add the pasta. Cook according to the packet instructions until the pasta is soft.

Step 6

Drain, reserving about 3 tablespoons of cooking liquid.

Step 7

Return the drained pasta to the same pot together with a drizzle of oil and add the reserved cooking water, mascarpone, and cheddar. Stir to melt the cheese and season with sea salt and black pepper.

Step 8

Using a hand-held blender or food processor, blitz the broccoli soup until it is very smooth.

Step 9

Ladle the soup into bowls and top with spoonfuls of the cheesy macaroni.

Step 10

Scatter with the basil and finish with a drizzle of olive oil