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The ingredients needed to make Macaroni, Broccoli Corn Soup:
- Get 1/2 of Broccoli.
- Take 1/2 of Onion (small).
- You need 60 grams of Macaroni (dried).
- Get 200 ml of Water.
- Use 1 of Soup stock cube.
- Prepare 1 can of ■Canned cream corn.
- Prepare 400 ml of ■Milk.
- Use 1 of Salt and pepper.
Steps to make Macaroni, Broccoli Corn Soup:
- This time I used twisted macaroni (instructed cooking time on the package was 9 minutes)..
- For the canned cream corn, I used "Aohata Tokachi" brand creamed corn (435 g)..
- Cut the broccoli into small pieces. Finely chop the onion..
- In a pot, heat 1 tablespoon of butter, and stir-fry the onions. Pour in the water, cover the pot, and bring to a boil..
- Once it comes to a boil, add the macaroni and soup stock cube (break it up with your fingers), cover again, and simmer over medium heat for about 5 minutes. Stir occasionally, so as not to burn the vegetables and macaroni on the bottom of the pot..
- Add the canned cream corn, milk, and broccoli, lower the heat, and simmer for another 5 minutes or so. Taste, and season with salt and pepper if needed. If you simmer for too long and the liquid has reduced, add more milk..
I prefer making broccoli soup by cooking the broccoli until soft then blitzing it up to make a naturally thick and creamy soup. View top rated Broccoli macaroni and cheese soup recipes with ratings and reviews. This popular moist broccoli cornbread is a great way to add broccoli to a meal and using Jiffy mix makes it super easy to fix and bake. It's easy to make with a Jiffy corn muffin mix. It's an excellent bread to take along to a potluck or for a tailgating event.
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