Sometimes during the winter months all you need to do is a simple dish which can give you a massive hug. As the weather continues to stay chilly, one recipe can keep you warm and is perfect for comfort food season.
Amy Sheppard, author of ‘HOB’ and ‘The Savvy Shopper’s Cookbook’, shared yet another recipe to get you through the next few months, revealing her take on a classic soup combo - broccoli and cheese. But instead of just making a traditional recipe, Amy added a new dimension, combining soup with macaroni and cheese.
Her broccoli and cheese soup is packed full of veggies and indulgent cheese, plus the added extra of macaroni pasta. The cook explained that it’s the perfect recipe for ‘putting you back together’.
In her TikTok video, Amy said: “I’m not sure that any soup that I’ve made will ever be as comforting as this one. It’s thick and it’s creamy, and it’s got little bits of macaroni and a lot of cheese.
“This soup is not a lunch soup, it is definitely dinner soup. This is the sort of food I eat when I’m sad or I’m tired, or I’m feeling a bit overwhelmed. This is the sort of soup that puts you back together.”
Amy’s video has been viewed over 197,000 times, with food fans praising her innovative take on a classic soup. Louise commented: “Oh my!!!!! This looks unreal!!”
Another agreed, “Gonna make this tonight,” while @tushka1512 said, “It looks yummy. I love broccoli in soup. Thanks for sharing.”
Frankie said: “This looks immense. I will be making this week.”
Kristina replied: “Oh. My. God. I am absolutely going to make this.”
So if you’re looking for a new recipe to make this soup season, this is what you’ll need for Amy’s creation.
Broccoli Mac & Cheese Soup
Ingredients
- Oil for frying
- 1 onion, finely sliced
- 2 heads of broccoli, broken into medium florets
- 450g Potato, peeled and finely chopped
- 1.5l vegetable stock
- 100g dried macaroni
- 120g grated cheese
Method
Heat a good drizzle of oil in a large soup pan with a lid. Add the onion and broccoli and fry on a medium heat for seven minutes, stirring regularly.
Take roughly a third of broccoli florets from the pan and set aside. Add the potato and stock and simmer for 15 minutes with the lid on the pan until the potato is tender.
Blitz until smooth. Season with salt and pepper.
Add the macaroni to the pan and give it a good stir. Bring to the boil before simmering with the lid on for seven minutes. Make sure to stir regularly so the macaroni doesn't stick to the sauce pan.
Cut the broccoli florets you set aside into smaller pieces, return to the pan. Simmer for another seven minutes (stirring regularly) or until the pasta and broccoli are tender.
Take the soup off the heat. Stir in the grated cheese until melted and serve.
